Savoury Cheesy Oat and Linseed Bake
Veggie cheesy bake with linseed porridge, great with a salad, in lunchbox perfect for picnics or heat up for an evening meal. Made with Flax Farm Gluten-free Linseed Porridge, no flour,
Equipment
- Grater
- big mixing bowl
- baking tray, approx 14 in x 9 If your tray is smaller you can reduce the ingredients pro rata,
Ingredients
- 1 Medium Sweet potato grated, approx. 160g or carrots
- 1 Medium Courgette grates
- 130 g Grated Cheddar or simialr a comparable quantity of Nutritional yeast also works
- 4 Eggs or 6 egg whites
- 100 g Flax Farm Linseed Porridge Porridge
- 1 large onion finely chopped
- 2 cloves garlic
- 1 Stick celery chopped small
- 1 Tbs chives chopped Optional
- 4 Sage leaves chopped Optional
- 1 Tbs Paprike Optional
- 2 Tsp Smoked Paprika Optional
- salt and pepper to taste
- 1 sweet pepper sliced optional, can use thinly sliced tomatoe instead
Instructions
- Place all the ingredients, apart from about 60g grated cheese, in a bowl and mix well. It should be quite stiff. The consistency can vary according to size and moisture content of veggies and eggs used If it is too stiff add a little water, if too wet add a bit extra Linseed Porrridge
- Spread the mix into a lined baking tray
- Sprinkle grate cheese over the top, add more if you fancy.
- Place slices of sweet pepper (tomato) over cheese.
- Bake for 180 C fan oven/200 C regular oven for approx 40-50 minutes, until firm on top and you think it's set all the way through and cheese is a bit browned.
- Remove from oven - serve hot or cold. It helps to let it cool if you want to cut into slices or squares. Can be served hot, warm or cold.
- Store in fridge for up to 4 days, can be frozen.
Notes
