March's Mindful Recipe - Savoury Vegetable Cake

Enjoy this fabulous ‘mindful food’ recipe taken from Food at Heart.

Meredith joined us in January with her delicious Calm Cocoa.

Vegetarian, Gluten Free, Dairy Free

Serves 6-8


150g rice flour 100g polenta 15g cornflour 1 tbs nutritional yeast flakes (or see flavour options below recipe) 1 1/2 tspn baking soda 1 tspn rosemary, chopped (the leaves of about 2 x 15cm sprigs) 1/2 tspn baking powder 1/2 tspn sea salt 1/2 tspn freshly ground black pepper 3 eggs 150ml non-dairy milk (e.g. oat, almond, cashew) Extra virgin olive oil for greasing tin


1 medium red onion (or 2 small), sliced Extra virgin olive oil, splash 1 clove garlic, finely chopped 200g mushrooms, sliced 2 generous handfuls of spinach, chopped 1 tspn balsamic vinegar Salt & pepper to season


2-3 medium carrots (approx. 200g), thinly sliced at an angle Extra virgin olive oil, splash 1 tspn maple syrup Salt & pepper to season 10g green carrot top fronts, roughly chopped (optional)