Christine's wild garlic pesto mini cakes

Christine offers us a simple, herbal and tasty recipe that is perfect for a spring aperitif that takes advantage of the benefits of wild plants. A good opportunity to go for a walk in nature and harvest wild garlic!

Ail des ours

Ingredients

For 10 mini-cakes

  • 3 eggs,
  • 100ml of sunflower oil,
  • 100ml rice milk (or other vegetable milk, according to your taste),
  • 200g of spelt flour,
  • 1 sachet of phosphate-free baking powder,
  • 100g of grated Comté cheese,
  • 2 tablespoons chopped fresh ramson,
  • 1 tablespoon crushed pistachios (optional),
  • salt and Sechuan pepper.

Wild garlic

Its scientific name being “Allium ursinum”, and also known as ramson or bear's garlic, wild garlic is a fresh, shady undergrowth plant with white flowers that grows between 20 to 50cm high. When its foliage is slightly crumpled, it gives off a strong, characteristic, smell of garlic. The leaves appear in February to March and the flowers from April to June. The harvest period ends with the first flowers.

Cake au pesto

Preparation

  1. Preheat the oven to 190°c.
  2. Break the eggs and whisk them in a bowl with the sunflower oil and rice milk. Gradually incorporate the flour and baking powder.
  3. Mix thoroughly.
  4. Add the chopped fresh bear's garlic, county, pistachios, salt and Sechuan pepper. Season to taste.
  5. Bake for 45 minutes in a cake pan OR about 30 minutes in mini cake pans. Check the baking time.

Recommendation: its great to bring along as finger food, or as the french say apéritif-dînatoire


Meet Christine

This passionate organic & vegetal cook welcomes you to her “passive” house in Haute-Saône, Franche-Comté. Take advantage of this serene and comfortable place to recharge your batteries and reconnect with nature!

Visit and stay at Christine's passive house.
We also have a blog about Christine's eco-friendly activism: 5 inspirational women in French ecotourism.

Christine's other recipes:
- Tarragon veggie patties
- Radish and herbal butter soup
- Raw spinach cream with avocado

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