Serves: 6
Ingredients
- 2 tsp Coconut Oil, melted
- 2 Red peppers, sliced
- 250 g Cherry tomatoes
- 2 Garlic cloves, crushed
- 1 tbsp Tomato purée, or boiled down tomatoes
- 1 tsp Thyme leaves
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cumin
- 175 g Gram flour
- 3 Large eggs
- 500 ml Almond milk
- 2 tbsp Nutritional yeast flakes
- Zest of 1 unwaxed lemon, finely grated
- 2 tbsp Chopped flat-leaf parsley leaves
- 1/2 tsp Chilli flakes (optional)
Method
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6. Lightly oil a 23cm ovenproof dish with a little of the coconut oil.
- Place the peppers and tomatoes in a roasting tray and drizzle over the remaining oil. Stir in the garlic, tomato purée, thyme, turmeric and cumin and roast in the oven for 15–20 minutes, until the vegetables are softened and nicely roasted. Remove from the oven and set aside.
- Sift the flour into a mixing bowl and make a well in the centre. Crack the eggs into the well and pour in half the almond milk. Beat the mixture with a whisk until smooth, then gradually beat in the remaining milk and 150ml of filtered water to make a batter. Stir through the roasted vegetables, followed by the nutritional yeast flakes, lemon zest, parsley and chilli flakes (if using).
- Pour the mixture into the prepared dish and bake for 20–30 minutes, until set and golden. Leave to rest for 10 minutes, then slice and serve hot or cold.
Recipe from Cook Yourself Young by Elizabeth Peyton-Jones
(Quadrille £14.99)
Photography: Yuki Sugiura
