Prep time - 20 minutes

Cook time - 40 minutes

Difficulty - Medium

Serves / makes - 4 portions

Ingredients

200g millet

75g buckwheat

750ml water

2t stock powder

1 aubergine, roughly chopped

300g mushrooms, roughly chopped

Olive oil

1/2t onion salt

1/2t garlic salt

10 sage leaves, finely sliced

The leaves from 10 thyme stalks

1/2c gluten free breadcrumbs

A handful of pumpkin and sesame seeds

Equipment

Saucepan

1 or 2lb loaf tin or baking tray

Loaf liner or baking paper

Method

1. Preheat your oven to 180c/360f/GM4

2. Put the millet and buckwheat into a saucepan. Add 750ml of water plus 2t stock powder to the millet. Bring to the boil and reduce to a low simmer until all of water has gone.

3. Mix the aubergine with 1T of oil, mix the mushroom with 1T oil plus 1/4c water. Lay them on a baking tray, bake for 15 minutes until soft.

4. Using a hand/immersion blender, jug blender or a food processor, blend the aubergine, mushroom, onion and garlic salt and herbs till smooth.

5. Add the breadcrumbs, millet and buckwheat, mix in very well. The mixture will be quite stiff so you may need to do this with a spoon rather than the blender or food processor you have been using.

6. If you are using a loaf tin put a liner in it or baking parchment, add the seeds and then spoon in the loaf mixture. If you are not using a loaf tin shape the loaf mixture into a loaf shape and roll in the seeds.

7. Bake for 30-40 minutes until the outside is crispy and the inside has firmed up. Allow to cool for 5 minutes before cutting.