This is great with spiralized veggies for a pretty ‘curly whirly’ effect but you could use a julienne peeler or a coarse grater. We used a mix of potato, carrot and courgette but you could use fewer different ingredients if you prefer. You could also bake this mix into pre-portioned muffin cups.
Makes approximately 20 squares (a brownie sized pan)
2 heaped cups spiralized vegetables (we used 1 small courgette, 1 medium carrot and 1 small white potato)
¼ cup almond or cashew paste
3 tbs vegan pesto (or regular pesto or hummus and fresh basil)
approx. ½ tsp salt (this may depend on the pesto etc used)
approx. 3 tbs water
A small handful of fresh basil, finely chopped or 1 tsp dried basil
½ cup chickpea (gram) flour
¼ cup pine nuts (up to ½ cup more if preferred)
salt and pepper to taste.
Grate or spiralize the veggies, chop a little to avoid very long ribbons. Set aside.
Mix together the wet ingredients to coat the veggies (taste test and add salt and pepper as desired). Add the gram flour last and mix to coat well. Add an extra splash of water if the mix doesn’t appear quite wet enough. Mix through the pine nuts now or set aside to press into the top if preferred.
Press the mix firmly into a lightly greased brownie sized tin- the mix should be approximately 2cm thick. Smooth the top and press in the pine nuts. Bake at 180C for approximately 25-30 mins until golden. Serve hot or allow to cool and cut into squares- great for lunch boxes or picnics when served cold. Will keep in the fridge for a couple of days.
GRAB THE INGREDIENTS