Ingredients

• Ingredients 50g quinoa flakes 100g oat flakes 50g oatmeal 1 sprig of rosemary 6 sage leaves 1 bag (200-250g) spinach, washed 4 cloves garlic, crushed 2 tsp salt Black pepper Half tsp chilli sauce (optional) 1 can of chopped tomatoes 6 dessertspoon olive oil 1 dessertspoon rice syrup Nuts – Coarse Ground: 100g cashew nuts 100g walnuts 100g brazil nuts

Preparation

• Method Pre-heat the oven to 180°C Grind the nuts to a coarse texture in a pestle and mortar Mix together the quinoa flakes, oat flakes, oatmeal and nuts into a bowl Bash up the salt, garlic, rosemary & sage leaves in a pestle & mortar to make a rough paste and add to the mixing bowl, mix well Finely chop the spinach and mix into the bowl Add the tomatoes (and chilli sauce if using), season with black pepper and mix well Add the olive oil and rice syrup and mix in well Line a loaf tin with grease-proof paper and spoon in the mixture, pressing down firmly as you go Cook for approximately an 60-90 minutes (depending on your oven), until golden brown on top and cooked all the way through