Savoury Beetroot, Carrot and Oat Bake (gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 250 g Beetroot
  • 250 g Carrots
  • 1 tsp Oregano
  • 1 Red onion
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 120 ml Almond milk

• Breakfast Foods

  • 200 g Rolled oats, gluten free

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Sea salt

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground
  • 40 g Pumpkin seeds
  • 50 g Walnuts

Found on nirvanacakery.com

Description

Ingredients

• 250g beetroot, about 2 large beets (2 cups)
• 250g carrots, about 3 medium carrots (2 cups)
• 1 red onion
• 200g gluten-free rolled oats (2 cups)
• 50g walnuts, chopped (1/2 cup)
• 40g pumpkin seeds (1/4 cup)
• 1tbsp fresh thyme
• 1tsp oregano
• 1tsp sea salt
• black pepper
• 2tbsp ground flaxseed + 6tbsp water
• 120ml almond milk (1/2 cup)

Directions

• Preheat the oven to 200°C (180°C fan)
• Grease 9x 9 square baking dish with some olive oil or line with baking paper.
• Mix 2tbsp of ground flaxseed with water and set aside to thicken.
• Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.
• Peel and coarsely grate beetroot and carrot and set aside.
• In a large bowl whisk together oats, walnuts, pumpkin seeds, thyme, oregano, sea salt and pepper until combined.
• Fold in beetroot, carrot and onion.
• Whisk flax eggs with almond milk and stir into the mixture. You should have moist mix.
• Spoon the mixture into a greased baking dish and smooth out the surface. Sprinkle with extra pumpkin seeds if you like and gently press them in.
• Bake for about 40 min.
• Enjoy warm or cold.