300 g pumpkin

2 tblsp olive oil

100 g dried unsweetened cranberries

2 onions

4 cloves garlic

A knob of fresh ginger

1 tsp smoked paprika

1 tblsp garam masala

100 g walnuts

100 g cashews

2 eggs

250 g oats

Optional for the added nutrition: 2 tblsp flax- or chia seeds and 1 tblsp dried seaweed

Preheat the oven to 200 C

Cut pumpkin into or slices, drizzle over olive oil and season with salt. Bake for 40 minutes until golden and cooked through. Remove from oven and allow to cool a bit.

For the last 10 minutes add the nuts onto the tray for toasting.

Dry-roast the oats on a frying pan, stirring constantly.

Allow to cool a bit.

Fry the onion with olive oil for 5 minutes. Add the garlic, ginger, smoked paprika and garam masala, and fry for another minute. Add the cranberries, stir, and take the pan off the heat.

Blitz all ingredients in the food processor till everything is properly combined but still has a bit of texture.

Bake in a well-oiled or -buttered bread tin at 180C for 40 minutes.

These can be frozen for when you need to be able to grab a quick breakfast or lunch – hahahahaha – those were the days – perhaps they will come again some time.

Use a 22 cm diameter plate. (As can maybe be seen in the photo, the one I used – 24 cm – was a bit too big).

This requires a bit more work than one – or at least I – would normally put into making a pie or quiche, but I found it well worth the extra effort. The caramellised onions go very well with the flavour of goat cheese.

The base:

100 g oat flour
100 g rice flour
1 egg
65 g coconut oil or butter
2-3 tblsp water
1 pinch salt

Filling:

200 g hokkaido in cubes
1 tblsp olive oil
Salt and pepper

2 large red onions and a sprig or two of thyme
1 tblsp butter
1 tblsp honey
1 tblsp apple cider vinegar

125 g mushrooms (e.g. chanterelles – or as in this case: 40 g dried shiitake, re-hydrated)
1 tblsp butter
1 sprig rosemary
Salt and pepper

2 eggs
125 g soft, well-ripened goat cheese

1. Mix all ingredients for the base and add water if needed. The dough is best pressed into the tin (24 cm). Bake at 200 C hot air for 12-14 minutes.
2. Mix the pumpkin cubes with oil, salt and pepper and place them in one layer on baking paper. Bake at 200 C for about 20 minutes.
3. Cut the red onions into thin wedges. Sizzle in butter with the thyme till they start to turn opaque. Add honey and apple cider vinegar and caramellise, about 8 minutes.
4. Trim and rinse the mushrooms and cut them in smaller pieces. Fry in butter with finely chopped rosemary till they soften and turn golden. Season with salt and pepper.
5. Whisk the eggs with the goat cheese and add freshly ground black pepper.
6. Spread the caramellised onions on the pre-baked base, then distribute the pumpking pieces and the mushrooms, and finally pour over the egg/goat cheese mixture and bake at 200 C hot air for about 15 minutes or till the filling sets.

NOTE: If you are chili freak like me, you can either add some chili flakes to the onion mixture while it caramellizes, or some form of chili sauce to the egg/goat cheese mixture.

NOTE: this needs to get started the night before baking.

1. Mix millet, quinoa, amaranth, oats, buttermilk, and 1.5 dl water in a small bowl. Cover and let sit 8–12 hours.
2. Preheat oven to 175 C. Lightly oil an 20 cm diameter baking plate, pan or tin.
3. Mix whole-wheat flour, flour, flaxseed, sesame seeds, sunflower seeds and baking soda together in a large bowl. Work in butter with your fingers and add the “overnight porridge” and syrup.
4. Mix until dough is smooth, homogenous, and still slightly sticky.
5. Form dough into a ball and place in prepared pan. Cut a large x into the top, brush with buttermilk, and sprinkle sunflower seeds and oats on top. Bake until golden brown, 55–70 minutes.

650-700 g hokkaido, in 2 cm pieces.

200 g cooked chickpeas

100 g oats, plus some for garnishing, roasted in ghee or oil

250 g broccoli, in pieces

100 g snow peas, trimmed and halved

200 g chopped red onion

3 (or more) finely chopped garlic cloves

20 g finely chopped ginger

3 tblsp coconut oil

2 tblsp sugar (coconut blossom sugar if available)

2 tsp Thai red currypaste, OR fresh lemongrass, lime leaves and chili

400 ml coconut milk

Salt and pepper

Lime or lemon juice

Fresh koriander

NOTE: An ice-cream scooper usually helps to carve away pumpkin seeds and fluff.

Also, Contrary to what many recipes will have you believe, it is not necessary to remove the peel. When cooked, it is eminently edible, and there is nutrition, colour and texture which it is a shame to waste.

Sautée onion, garlic and ginger in the oil.

Add sugar and let it lightly caramelise.

Add currypaste or lemongrass/lime leaves/chili and stir.

Add coconutmilk and bring to a simmer

Add pumpkin and chickpeas and simmer for ten minutes.

Add broccoli and snow peas and simmer for about three minutes.

Season with salt, pepper and lemon or lime juice, and garnish with the chopped fresh coriander and roasted oats.