Rice and pumpkin cake with broccoli, roasted capsicum and basil (low FODMAP, gluten free, vegan)

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I had some spare time in the late afternoon so I decided to work on a  FODMAP dish. I had some vegetables that are low FODMAP and some rice flour. And here it became…

Rice and pumpkin cake with broccoli, roasted capsicum and basil  (low FODMAP, gluten free, vegan)

Recipe is as follow:

Ingredients (serves 1)

  • Approx 30g jap pumpkin, diced
  • 20g rice flour
  • 30g red capsicum, remove the inside & cut into flat pieces
  • 30g broccoli, cut into small pieces & remove most of the stem
  • some fresh lettuce, finely sliced
  • a few fresh basil greens, sliced
  • 2 tbs water
  • a little cooking oil
  • pinch of salt

Method

  • Steam the pumpkin & broccoli until tender (ideally steam them separately so the beautiful colors won’t be mess up)
  • Roast the capsicum skin side up under a hot grill,until the skin bubbles and blacken slightly; remove from heat to cool; once cooled, remove the skin; cut the capsicum into short strips.
  • Mix the rice flour with 2 tbs of water – mix well; add a pinch of salt
  • In a frying pan, heat up a little cooking oil over medium heat; pour the rice flour mixture into the frying pan and let it sizzle until the bottom starts to set; break it up and stir well; cook for further 1 minutes or until the mixture has turned to a off-white color (previously white); add the diced cooked pumpkin, stir & cook briefly; at this point, the mixture will be a bit mushy (not dry).
  • Place a food presentation ring on a dinner plate; first fill in the rice flour & pumpkin mixture; press it down using the back of a spoon; then lay the broccoli on top; then the roast capsicum; Remove the ring; Top the stack with lettuce and sliced fresh basil.
  • Garnish with additional basil if desired

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