Batzina

Servings: Serves: 4

Nutritional Information:

Per serving (220 g )

Calories 284, Fat 15g , Saturates 2 .2 g, Sugars 3.5 g, Salt 0.58g


Ingredients

Method

1

Preheat oven to 180°C/350°F/Gas 4. Grate the courgette and place it in a colander to drain.

2

In a pan, gently sweat the onion and garlic until translucent or just cooked. Leave to cool for a moment.

3

Combine all the dry ingredients, apart from the sesame seeds, in a bowl. While, in a separate jug, whisk the milk, oil and miso paste together.

4

Squeeze the excess liquid from the courgettes and add these, along with the liquid mixture, to the dry ingredients. Stir well to combine.

5

Grease a shallow tin and dust with flour. Then pour in the mixture and top with sesame seeds, before baking for 30-40 minutes, or until golden and firm/springy to the touch.

6

Remove from the oven and allow to cool slightly for 5 minutes, in the tin, before slicing and serving.

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