Mushroom, spinach and courgette bake
This wheat-free treat from Driving Creek Café in Coromandel Town is delicious served hot or cold. For a vegan alternative, substitute a quarter cup of flaky yeast for the cheese.
|1 Tbsp||Olive oil|
|1||Onion, small, diced|
|150 g||Mushrooms, fineky chopped|
|2 handfuls||Spinach, kale, silverbeet or other greens, roughly chopped|
|2 cups||Rolled oats, or whole oats|
|1½ cups||Water, as needed|
|1 cube||Vegetable stock, or 1 tsp of powder|
|1 to taste||Salt and freshly ground black pepper|
|1 cup||Grated cheese|
|1 to garnish||Chopped nuts|
|1 to garnish||Mixed seeds|
- Preheat oven to 180C. Grease a standard loaf tin and line with baking paper. Heat the oil in a large, heavy-based frying pan and cook the onion (finely diced) until soft.
- Add the mushrooms (finely chopped) and courgettes (diced) and sauté for a few minutes. Add the greens, oats, 1¼ cups of water, the stock and salt and pepper. Stir until the mixture thickens, adding more water if necessary - the mixture should be thick enough to hold its shape when put into the tin.
- Add the cheese and stir through, then spoon into the lined loaf tin and press down. Sprinkle the top with a mixture of sunflower, sesame and pumpkin seeds or your own selection of nuts and seeds. Bake for 30-35 minutes until golden and set. Remove from the oven and leave in the tin for a few minutes before lifting out.