Makes enough for 4 people
• 1 cup millet
• 1/2 cup buckwheat
• 1+ 1/2 tsp vegetable stock powder/boullion
• 1 aubergine (eggplant), roughly chopped
• 300 grams/10 ounces mushrooms, roughly chopped
• Olive oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 10 sage leaves, finely sliced
• The leaves from 10 thyme stalks
• 1/2 cup gluten-free breadcrumbs
• A handful of pumpkin and sesame seeds
Preheat your oven to 180 C/ 350 F. Put the millet and buckwheat into two separate pans. Add 2 cups of water plus 1tsp stock powder to the millet. Add 1 cup of water plus 1/2 tsp stock powder or boullion to the buckwheat. Bring both grains to a boil and reduce to simmer until all the water has gone. Coat the aubergine with 1Tbs of oil, and coat the mushroom with 1Tbs oil plus 1/4 cup water. Lay them on a baking tray and bake for 15 minutes, until soft. Using a hand mixer, blender or a food processor, blend the aubergine (eggplant), mushroom, onion, garlic powder and herbs until smooth. Add the breadcrumbs, millet and buckwheat. Mix well. The mixture will be quite stiff so you may need to do this with a spoon rather than the blender or food processor. If you are using a loaf tin, put a liner in it or baking parchment, add the seeds and then spoon in the loaf mixture. If you are not using a loaf tin, shape the loaf mixture into a loaf shape and roll in the seeds before you place it on your cooking sheet. Bake for 30-40 minutes until the outside is crispy and the inside has firmed up. Allow to cool for 5 minutes before cutting.