Rainbow Veggie Slice

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Prep Time 5

Cook Time 40

Servings 9 slices

5-6 cups of chopped veggies* (we used red & green capsicum/pepper, mixed tomatoes, spinach, broccoli florets, red cabbage, red onion)
2 cups/ 240g of chickpea flour
2 cups/ 500ml of water
1/2 cup/ 30g of nutritional yeast
2 tsp of Italian herbs
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of baking powder
A few cracks of salt and pepper (omit for babies under 12 months)

Preheat the oven to 180c/350f.
Line a large dish with baking paper (we use a 10”x10” dish), then add all of your chopped veggies gently mixing to evenly distribute them. Add all of the remaining ingredients (not the cheese or carrot) to a jug or bowl and mix together with a fork to remove any lumps.
Pour the chickpea flour batter over the veggies and gently mix together with a fork.
Top with the carrot and cheese and then place in the preheated oven and cook for 40-45 minutes until a skewer comes out clean. It will continue to firm up as it cools.
Remove from the oven dish after 10 minutes, and then gently remove the baking paper once cooled.

Store in the fridge for 5 days or freeze for up to 3 months.

❗️Make sure to finely dice all your veggies for babies under 12 months.