Savoury Tomato Spiked Chickpea Flour Dinner cake -- a savoury, vegan, gluten-free delight.

It's not lasagna, but it's in the same family of means as a hearty square of baked pasta. We eat this with a side of fresh salad and it makes a satisfying but simple dinner. 

ingredients:


1/4 cup finely chopped sundried tomato

2 cups finely chopped green cabbage (about 1/4 of a smallish cabbage)
2 cups finely chopped celery
2 cups finely chopped carrot





6 cups tomato sauce

1/4 cup ground chia seeds



3 cups chick pea flour
1/2  cup coconut flour
1/2 cup sweet potato flour

1 tsp baking soda

rosemary to sprinkle on top

directions:

preheat the oven to 345
prepare a baking dish -- eg lasagna pan, glass cake pan etc

1. chop the vegetables in your food processor until they are fine but not pureed
2. mix together with the tomato sauce, the chia seeds, salt to taste
3. add the chickpea flour, coconut flour, sweet potato flour, and baking soda
4. put into the prepared baking dish, smooth the top, and sprinkle with rosemary

combine and bake at 345 for 90 minutes