serves
20
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
20
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
Freshly Picked with Simon Toohey
series • cooking
M
series • cooking
M
Ingredients
- 1 zucchini, grated
- 2 carrots, grated
- 2 corn cobs, kernels taken off
- ½ cup frozen peas
- ¼ cabbage, shredded
- 1 brown onion, sliced
- 4 cloves garlic, sliced
- 50 g kalamata olives
- 30 grams capers
- 2 handfuls hemp seeds, plus some for sprinkling on top
- ½ cup oat milk
- 2 tbsp hemp vegetable broth powder (see Note)
- 1½ tsp baking powder
- 1½ cup besan (chickpea) flour
- Extra virgin olive oil, to drizzle
Instructions
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Place zucchini, carrots, corn, peas, cabbage, brown onion, garlic, olives, capers and hemp seeds into a bowl and mix.
- Pour in the oat milk, hemp vegetable broth powder, baking powder and besan flour and mix until all the flour has become hydrated.
- Pour the mixture into the prepared baking tray and drizzle with a little extra virgin olive oil.
- Bake until golden, approx. 40-60 minutes or until set.
- Take the baking tray out of the oven and let it sit and cool slightly. Turn onto a chopping board, sprinkle some more hemp seeds over the top and slice into squares.
Note
Simon uses a vegetable broth powder made with hemp protein, among other ingredients; you could substitute a smaller amount of a vegetable stock powder, to taste, and slightly increase the amount of besan (chickpea) flour to compensate.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Freshly Picked with Simon Toohey
