A wholesome, filling poğaça for tea time or the breakfast table — packed with grated vegetables, seeds and dill on a gluten-free chickpea–buckwheat base.
Makes about 15 pieces
Nutrition (per piece, estimated)
- Calories: ~170 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 11 g
- Fibre: 3 g
Estimated values.
Ingredients
- 4 tablespoons grated kaşar cheese
- 2 zucchini, grated
- 2 carrots, grated
- 2 eggs
- 100 g chickpea flour
- 100 g buckwheat flour
- 1 çay bardağı (about 100 ml) olive oil (for a crispier texture)
- 50 g pumpkin seeds
- 50 g sunflower seeds
- ½ packet (5 g) baking powder
- ½ bunch dill, finely chopped
- Spices: salt, black pepper, cumin, red pepper, turmeric
- For the top: nigella seeds
Method
- Grate the vegetables and squeeze out the excess water.
- Add the eggs, flours, spices, dill and seeds.
- Add the baking powder and olive oil; mix well.
- Shape onto a lined baking tray.
- Sprinkle with nigella seeds.
- Bake in a preheated oven at 180 °C for 35 minutes.
Why it works: fibre and antioxidants from the vegetables support digestion; dill is a digestive-friendly herb; chickpea and buckwheat flours bring gluten-free protein and minerals; the seeds add zinc and magnesium; olive oil is a heart-friendly fat.
Originally shared on our Instagram.