talkhealth Blog

Ingredients

25 g sunflower and pumpkin seeds

25 g red skinned peanuts

4 sprigs of fresh thyme

120 g of buckwheat

80 g oat fibre (gluten free)

1 large red pepper

3 carrots

125 mls water from cooked carrots

1 tablespoon of garlic infused oil

1 teaspoon of smoked paprika

1/2 teaspoon of asafoetida

1/2 teaspoon of turmeric

For sauce

1 red pepper – large

1 heaped teaspoon of cornflour

100 ml of home made vegetable stock

1 teaspoon of smoked paprika

Sprinkle of oil

Method

Chop peanuts and add to buckwheat, thyme, seeds and mix with spices and oil.

Toast in an oven for 10 minutes.

Chop carrots and cook in water till soft, mash.

Slice pepper

Add oats, buckwheat mix, mashed carrot and water from the carrots season and mix well, add more water if needed.

Put the mix in an oiled loaf tin, layering the mix and sliced pepper, cover the top with foil and cook for 45 minutes in a Bain-Marie.

Roast pepper with oil and then blend with stock and cornflour. Cook on the hob till thickened.

Serve with a drizzle of oil.

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• Toasted quinoa and buckwheat salad – Low FODMAP, gluten free, dairy free, vegan (clinicalalimentary.wordpress.com)

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Julie

I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.