Ingredients -  Veggie mix:


1 bunch broccolini
6 Brussels sprouts
6 baby carrots
3 baby turnips
2 small suedes
4 cups spinach, chopped
½ cup peas
1 cup sliced mushrooms
Small bunch asparagus, halved
Olive oil
1 clove garlic (crushed)
Pinch rock salt
Tspn mixed Italian herbs
Black pepper
Chilli (optional)
Cheese of your choice (optional - to sprinkle on top)


Place all ingredients in a fry pan add a tablespoon of olive oil, pinch rock salt, tspn mixed Italian herbs, grind of black pepper and chilli. Cook until vegetables are slightly soft but still crunchy.  Place on top of wholemeal base and sprinkle with cheese if desired.


Cook in oven for approx 25 – 30 minutes or until crisp.

Serve with a nutritious green salad.

Ingredients: (for the base)

1 cup wholemeal
1 cup Spelt flour
1 tsp baking soda
½ cup milk
2 Tbspn olive oil

  • You can use any form of milk you like but not low fat.  

  • You can use all wholemeal flour or all spelt flour or a mixture.

Method (for the base):

Preheat oven to 160C.  Combine milk and olive oil in a saucepan and bring to boil. Soon as it starts to boil, take off the heat and allow to cool for approx. 2 or 3 minutes. 


Sift the flour into a stainless steel bowl. Add milk and olive oil mixture and mix into a ball. Kneading for 2 or 3 minutes. Roll out between 2 sheets of greaseproof paper into a large dinner plate round size.


Place onto a lightly oiled metal baking tray and place into oven and bake for 2 or 3 minutes. Remove from oven and set aside but keep the oven on.

47-49 King Street





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©2018 by Wendy Broekx - BodyDesignbyWendy