Gluten-free vegan breakfast bake

Directions

1. Preheat oven to 220 degrees C.
2. Whisk chickpea flour, lukewarm water, salt and pepper and olive oil in a small bowl and set aside.
3. Mix tomato paste with water, dried oregano, thyme and garlic in a large bowl then add black beans, baby spinach, tomato quarters, red onion and capsicum, stirring through until all combined.
4. Pour contents of bowl into a stainless steel baking dish then pour the chickpea flour batter over evenly. This adds a bit of extra protein and helps further bind the bake.
5. Place your hash browns on top and push them into the bake a little, then sprinkle Notzarella over everything.
6. Cook in the oven for 30 mins. Let cool slightly before slicing and serving with avocado and a pinch of sumac.
7. * Not sure how to make hash browns? Boil 4-5 medium to large sized potatoes until soft all the way through. Let them cook slightly and mash them in a large mixing bowl. Then add salt, pepper, dried thyme and 1 tbsp gf all purpose flour. Mix and mould into shape then deep fry until golden.