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,

Print Recipe

Prep Time 10

Servings: 10

Course: Baking, Main Course, Salad, Snack

Cuisine: Anti-inflammatory, Digestion-friendly, Gluten free, low carb, Oil-free, Omega-3, Vegetarian, Wheat-free

Ingredients Equipment Method Notes

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

Equipment

Grater
big mixing bowl
baking tray, approx 14 in x 9 If your tray is smaller you can reduce the ingredients pro rata,

Method

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

Gluten-free linseed, oat and veggie bake