2 hours

Whole wheat flour, 7 oz
Cornstarch, 2 oz
Milk, 5 fl oz
Eggs, 4
Baking powder, 0.2 oz
Potatoes, 7 oz
Eggplant, 7 oz
Peas, 2.5 oz
Green beans, 2.5 oz
Onion, 1.5 oz
Dried tomatoes, 0.7 oz
Laurel, 2 leaves
Parsley, 1tpsp
Sunflower and pumpkin seeds, 1 oz
Extra virgin olive oil EVO, 2 tbsp
Salt. to tase
Pepper, to taste


Wash and dice vegetables in the same dimensions of the peas.
In a pan, lightly fry onion and laurel with vegetables for about 10 minutes, stirring from time to time; add salt and pepper if necessary.
Turn on the oven to 375°F, turned on conventional (static) mode.
In a bowl mix the flour, cornstarch, milk, eggs, and parsley; add baking powder and salt.
Add vegetables when warm and mix all together. Distribute the mixture in a plum cake loaf pan 4×12 inches, covered with wet parchment paper and cover with seeds. Put the pan in hot oven for 45 minutes.