Savoury Plum cake

300 gr. Flour “2”
 2 spoonfuls of almond flour

2 spoonfuls of gomasio
 1 small tub of unsweetened natural soya yoghurt
 10 gr. Brewers yeast
 70 ml. Extra virgin olive oil
 150 ml. Unsweetened vegetable milk (soya, rice, oats etc.)
 Salt and pepper
 Just enough thyme leaves
70 gr. Black olives

 50 gr. Sundried tomatoes, chopped

Optional: sautéed courgettes, pine nuts and mixed seeds.

1. Sift the flours and add the yeast, diluted in a little lukewarm water
2. Add the soya yoghurt, oil and the vegetable drink, the thyme leaves and salt.
3. Knead well and leave to rise for at least 12 hours. Knead again and leave again to rise for a few hours (at least 2).
4. Chop the sundried tomatoes and the pitted black olives and add to the dough. If you prefer, you can now add the courgette, previously stir fried with oil, salt and parsley. Also the pine nuts (or other dried fruit which make great flavourings).
5. Pour into a plum cake mold (I usually use those in silicone) or baking cases for muffins for single portions. You can now brush oil on the top and sprinkle on the mixed seeds.
6.  Cook in static oven at 190°C until golden (you can test using a toothpick). Serve lukewarm or at room temperature