ingredients:
For my four year old, this strikes the same place in his belly as a square of lasagna would, and he devours it both with gusto and greed. It's a good little piece to build a meal around if you are so inclined, bring some terrific veggies and lots of good vegetarian protein and fat to the equation. Tonight we will side it with some baked squash, some broccoli, and some homemade purple sauerkraut.
2 cup shredded carrot
4 cups shredded sweet potato
2 medium onions, finely diced
1 garlic clove, finely minced
2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper
1/2 cup raw cashews ground
1/4 cup raw white sesame seeds, ground
3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
1 tsp chili pepper
2 tbsp apple cider vinegar
2 cups chick pea flour
1/2 tsp baking soda
directions:
1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar, chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 90 minutes
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