Vegetable bakes are common in my kitchen and so I am always looking for ways to change things up. This experiment was really lovely with the almond topping adding a lovely new flavour to the vegetables.
ALMOND VEGETABLE BAKE
1 medium-large carrot
2 broccoli florets
1 small red capsicum/bell pepper
1 green cabbage leaf
50g almond meal
3tsp extra virgin olive oil
1 small red capsicum/bell pepper
1 green cabbage leaf
50g almond meal
3tsp extra virgin olive oil
1. Peel carrot and remove the woody end. Dice and place in a medium sized bowl
2. Dice the broccoli and add to bowl
3. Remove stalk, white ribs and seeds from bell pepper. Dice and add to bowl
4. Slice cabbage finely and then chop slices into small pieces. Add to bowl
5. Combine vegetables very well and spread into a small ovenproof dish approximately 19x13cm or 7.5x5inches and 5cm/2inches deep
6. Combine almond meal and olive oil in a small bowl and spread evenly on top of vegetables
7. Cook in a moderate oven (180°C/350°F) for 20 minutes or until the topping has started to brown
Enjoy immediately (I like to stir the topping through before eating) ❤️
Ingredient information (based on advice by SIGHI)
- Carrots, broccoli, bell pepper and cabbage are all rated 0 without caveats
- Olive oil is rated 0 but is no good for those with salicylate intolerance (replace with melted coconut oil if required)
- Almond meal is rated 1 but can be substituted with ground macadamias (rated 0) if required
0 - Well tolerated, no symptoms expected at usual intake
1 - Minor symptoms, occasional consumption of small quantities is often tolerated
2 - Incompatible, significant symptoms at usual intake
3 - Very poorly tolerated, severe symptoms
Hot tips!
🔥 Change the filling to include your favourite, low histamine vegetables
🔥 First harvest extra virgin olive oil has a beautiful flavour and in some instances is better tolerated than regular extra virgin olive oil.
🔥 Cook in a larger batch and freeze any leftovers in ziplock bags or a baby food freezer tray
