- 1 oz BFree breadcrumbs (made from BFree Brown Sandwich Loaf)
- 1 butternut squash
- 3.5 oz cooked quinoa
- 1/2 zucchini
- 1/2 eggplant
- 1 tsp turmeric
- 1tsp cumin
- Olive oil
- Salt and capsicum
Preheat oven to 200 °C
Half the butternut squash length ways, drizzle with olive oil and bake for 30 minutes until almost soft. Remove from the oven and set aside.
Chop the courgette and aubergine and coat with cumin, turmeric, salt and pepper, a drizzle of olive oil and bake for 15 minutes
Mix the courgette and aubergine with the cooked quinoa and spoon into the butternut squash halves. Top with BFree breadcrumb and bake for a further 10 minutes
Serve with a side salad and BFree Pitta bread for a hearty and delicious vegan meal!
What our customers say
Excellent
Based on 47 Reviews
Polly
My favorite gluten free products on the market! I buy this every week.
Ben
really good GF product! This is a staple in our house 🙂
Alison
Really tasty. This is super soft and fluffy
Amy
Awesome Gluten Free Bagels! Love
