You can’t say we never introduced you to something new! This savoury slice is a flavour-packed medley of fresh vegetables, chickpea flour, and a hint of briny goodness from olives and capers. Baked until golden and topped with crunchy hemp seeds, it’s a wholesome treat that’s great warm or cold.
You will need
Serves 20
- 1 zucchini, grated
- 2 carrots, grated
- 2 corn cobs, kernels taken off
- 1/2 cup frozen peas
- 1/4 cabbage, shredded
- 1 brown onion, sliced
- 4 cloves of garlic, sliced
- 50g kalamata olives
- 30g capers
- 2 handful hemp seeds, plus some for sprinkling on top
- 1/2 cup soy or oat milk
- 2 tablespoons hemp vegetable broth
- 1 1/2 cup besan flour (chickpea flour)
- 1 1/2 teaspoon baking powder
- 1 tablespoon extra virgin olive oil
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Place zucchini, carrot, corn, peas, cabbage, brown onion, garlic, olives, capers and hemp seeds into a bowl and mix.
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Step 3
Pour in the milk, hemp vegetable broth, besan flour, and baking powder, and mix until all the flour has become hydrated.
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Step 4
Line a baking tray with baking paper. Pour the mixture in and drizzle with a little extra virgin olive oil.
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Step 5
Bake until golden, approximately 40-60 minutes or until set.
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Step 6
Take the baking tray out of the oven and let it sit and cool slightly. Turn out onto a chopping board, sprinkle some more hemp seeds over the top and slice into squares.
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Recipe: Simon Toohey
