John Myers
Ingredients for 4 servings:
- 200 ml milk
- 2 eggs
- 4 tbsp flour
- 6 tbsp oat flakes
- 3 tbsp sugar
- 1 tbsp honey
- 1 packet of baking powder
- 4 tbsp raisins
- 1 m.-large zucchini
- 2 handfuls of broccoli florets
- 2 large onions
- 150 g walnuts or almond flakes
- 1 tsp honey or sugar for the walnuts
- 4 tbsp rapeseed oil or sunflower oil
- 4 tbsp sunflower seeds
- salt and pepper
- Caraway seeds
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes
Mix the milk, eggs, flour, oats, sugar, honey, baking powder, and a pinch of salt well in a mixer. Add the raisins and let stand. Wash the zucchini and cut it, skin on, into slices about 7 mm thick. Season the slices with salt, pepper, and caraway seeds. Add them to a pan with rapeseed oil and fry for a few minutes on both sides. Set aside in a bowl. Break or cut the broccoli into small pieces, add them to a pot of salted water, and simmer for 5 minutes. Drain and set aside. Peel and slice the onions, then quarter them, then lightly fry them in a pan with oil. Remove from the pan. Chop or break the walnuts into small pieces and roast them in a pan with rapeseed or sunflower oil for a few minutes. Stir in a spoonful of sugar or honey at the end. First, fill the casserole dish with a layer of zucchini and onions, then layer the broccoli and toasted walnuts on top, and then another layer of zucchini and onions. Stir the prepared batter thoroughly again, then spread it into the baking dish. Be careful not to place the raisins on top, as they may otherwise brown too much in the oven. Sprinkle the sunflower seeds over the top. Bake the casserole in the oven for about 50 minutes at 180°C (top/bottom heat), starting in the lower third of the pan. Then, 10 minutes before the end, move the baking sheet to the middle of the oven to allow the crust to brown nicely. Keep an eye on this process; it will vary from oven to oven. It can be enjoyed as is or with rice.
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