Super Seedy Loaf
water, rice flour, tapioca flour, cornflour, free range eggs, sunflower oil, yeast, sesame seeds (2%), linseed (2%), pumpkin seeds (2%), sunflower seeds (2%), honey, sea salt, white wine vinegar (sulphites), xanthan gum, agar, baking powder
Made on premises that handle nuts, soya, sesame, egg, milk, sulphites.
|Super Seedy 400g||Nutrition (per 100g)|
|of which saturates||1.3g|
|of which sugars||1.9g|
|Super Seedy 900g||Nutrition (per 100g)|
|of which saturates||1.4g|
|of which sugars||2.0g|
2 medium-sized onions, roughly chopped
50g butter or olive oil
2 cloves of garlic, crushed
1 kg tomatoes, skins removed and roughly chopped
3 generous tablespoons of tomato purée
1 dessertspoon brown sugar (optional)
2 tsp fresh ginger, grated
Small bunch of fresh coriander (or basil if preferred)
1 small tin coconut cream
350ml vegetable stock or water
Belle & Wilde Original Loaf or your favourite flavour
Pre-heat the oven to 180ºC.
Chop the onions into quarters, lengthwise. Place the onions in a pan and sauté gently in a little olive oil for 3 minutes. Add the peppers, courgette, aubergine and tomatoes. Mix the tomato purée with the water and add to the pan. Add the chilli, ground cumin, chopped coriander and seasoning. Put a lid on the pan and cook gently until the vegetables are very soft and the liquid is reduced.
Meanwhile, cut your Belle & Wilde Original Loaf into thick slices. Brush both sides of the slices with olive oil or melted butter, then cut into dice for your croutons. Place the croutons on an oven tray and bake in a hot oven (180ºC), turning once, until slightly golden. Remove from the oven.
Put your vegetable casserole into individual oven-proof pots, top with your Belle & Wilde croutons and sprinkle very generously with the grated cheese. Place the pots on a tray and cook in the hot oven until the parmesan is melted and golden in colour.
Serve on its own or as an accompaniment to roasted chicken pieces or other meats.