Mushroom, Spinach and Courgette Bake
This wheat-free treat from Driving Creek Café in Coromandel Town is delicious served hot or cold. For a vegan alternative, substitute a quarter cup of flaky yeast for the cheese.
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|1 tbsp||Olive oil|
|2 cups||Rolled oats, or whole oats|
|1 cube||Vegetable stock, or 1 tsp of powder|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Grated cheese|
|1 garnish||Chopped nuts|
|1 garnish||Mixed seeds|
- Preheat oven to 180 degC. Grease a standard loaf tin and line with baking paper. Heat the oil in a large, heavy-based frying pan and cook the onion(finely diced) until soft.
- Add the mushrooms(finely chopped) and courgettes(diced) and sauté for a few minutes. Add the greens, oats, 1¼ cups of water, the stock and salt and pepper. Stir until the mixture thickens, adding more water if necessary - the mixture should be thick enough to hold its shape when put into the tin.
- Add the cheese and stir through, then spoon into the lined loaf tin and press down. Sprinkle the top with a mixture of sunflower, sesame and pumpkin seeds or your own selection of nuts and seeds. Bake for 30-35 minutes until golden and set. Remove from the oven and leave in the tin for a few minutes before lifting out.