We’re always looking for new and exciting ways to get our veggies in and this little recipe went down a treat.

What You Need:

(Filling)

20g Unsalted Butter

2 Cloves Garlic

1 Leek

1 Onion

2 Stalks Celery

3 Carrots

1 Courgette

1/2 Butternut Squash

(Sauce)

40g Unsalted Butter

60g Spelt Flour

300ml Unsweetened Almond Milk

Himalayan Pink Salt and pepper

(Top Layer)

100g Gluten Free Oats

25g Flaked Almonds

40g Unsalted Butter

Himalayan Pink Salt

What To Do:

Preheat oven to 170C

Peel and chop (into small pieces) carrots, celery and butternut squash , drizzle with coconut oil and roast in the oven for 20 mins.

Melt 20g butter in a pan and saute garlic, onions and leeks. Then add courgette.

In a second pan mix 40g butter and flour and slowly add the almond milk. Add salt and pepper to season.

Remove roasted veg from oven and add to the butter/flour mix.

Add your garlic and onion mix.

To make the top layer melt butter and mix through the dry ingredients till you get a crumble texture. You can mix with your hands once its not too hot.

Spread your creamy veg into an oven proof dish and cover in the oats crumble. Bake in oven for 30 mins.

Serve as is or with a meat/fish of your choice.

Bon appetite!

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Leanne and Dave