- 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 56 Reviews
Ruth
I just tried the new BFree Oat Loaf and was so pleasantly surprised. It is the first bread I have had in the 10 years of being Celiac that actually taste like real bread. The crust is tender and the chew is very nice. I ate a turkey sandwich without toasting or warming it. This bread is amazing. Then I tried it as toast with butter and was just as happy. This is my new favorite bread. It’s actually my favorite bread because other breads have only been tolerable 😄
Cat
Just wanted to say how much we love BFree products in our household. Having celiacs, and finding amazing products that make everyone happy has been so wonderful. We recently tried your sourdough and we were so impressed. Cannot wait to try more new products you have!
Tria
They’re expensive, but taste very good. My son is allergic to a lot of stuff and he loves these. I tried them and they’re really good, given that they are free from most common allergens.
Margaret
Hooray for gluten-free and egg-free bagels! I was thrilled to find gluten free bread that does not contain egg or egg whites. These bagels are very good. I will definitely buy again!
