Ingredients
- 100g brown rice flour
- 50g oat flour
- 50g chickpea flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoon mixed herbs
- 2 tablespoons nutritional yeast
- 3 tablespoons Linwoods Shelled Hemp Seeds
- 1 teaspoon baking powder
- Black pepper & salt
- 1 large courgette, grated
- 8 sun-dried tomatoes (from a jar), drained and chopped
- 240ml unsweetened oat or almond milk
- 1 teaspoon apple cider or white wine vinegar
- 2 tablespoons oil (can be from the jar of sun-dried tomatoes)
Instructions
- Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
- Mix together the flours, herbs, spices, seasoning, nutritional yeast, hemp seeds and baking powder in a bowl then stir in the grated courgette and sun-dried tomatoes to coat in everything.
- Whisk together the milk and vinegar and leave to stand for 10 minutes then pour into the dry ingredients along with the oil and stir well.
- Spoon into the tin and spread out evenly. Bake for 20-25 minutes until risen, golden and firmed up. Leave to cool in the tin then cut into 9-12 squares. Enjoy!
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