Ingredients1 cup gram flour (chickpea)
1 cup quinoa flakes
1 mug sorghum flour (or potato)
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon red tandoori spice
1 cup semi-sundried tomatoes, chopped
1 large red onion, chopped
1 tablespoon sultanas, chopped
1 cup pumpkin seeds
1 cup water
1/4 cup olive oil
1/2 lemon juiced
InstructionsMix all ingredients together apart from the pumpkin seeds.
Oil a 6 X 12 inch baking tray and sprinkle on half the pumpkin seeds.
Spread out the mixture evenly and top with remaining pumpkin seeds plus a tiny drizzle of olive oil.
Bake for 30 minutes in a pre-heated oven at 200 degrees C.
Allow to cool and slice. Serve with some hummus and a fruity mixed salad or with a sweet dhal soup.
This combination of flours create a dish rich in protein and so is especially good as a morning snack.
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