Dairy Free, Gluten Free, Lactose Free, Side Dish, Vegetable, Vegetarian
May 4, 2016
A simple savoury twist on a crumble that makes for quick and easy vegetables to go with any meal or serve as a dish on its own.
4 hrs 10 mins
4 hrs 20 mins
1 cup Rice flakes
1/2 cup Plain Flour, Gluten free
1/3 cup Slivered Almonds, chopped
1 tspn fresh Rosemary, chopped
1/2 tspn cracked Pepper
3-4 tblspns Olive oil
350g Sweet potato, chopped
350g Carrots, chopped
200g Swede, chopped
400g Corn kernals
400g Mushrooms, chopped
50g Kale, shredded
2 tspns Thyme, fresh
Pinch Cracked pepper
1Combine rice flakes, flour, almonds, rosemary and pepper in a bowl.
2Gradually whisk oil into dry ingredients until they resemble crumbs.
1Prepare the filling by placing the vegetables, thyme and pepper in slow cooker bowl and toss to combine.
2Sprinkle topping over the top of the vegetables.
3Place lid on slow cooker with a tea towel under the lid.
4Cook on auto for 4hrs (Breville Ikon 7L slow cooker).
5Carefully remove lid and rubber handles from bowl.
6Place under grill until golden.
7Serves 8-10 as a side dish or 4-6 as a main meal.
1Topping can be pre mixed minus the oil the day before.
2Vegetables can be prepared the day before.
Submitted by Felicity Barnett
Any tips on using an IP for this? Thanks
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