Bobotie (with Almond Milk & Psyllium Husk)

1 x slice rye bread soaked in 200ml almond milk

500g extra lean beef

2 x carrots, chopped

2 x onions, chopped

1 x tsp tumeric

1 x tsp cinnamon

2 x tsp medium curry powder

1 x tsp ground coriander

1 x garlic clove, chopped

1 x Tbsp virgin olive oil

1 tbsp psyllium husk

Before baking your babotie add:

2 x eggs beaten

1 x tsp mixed Italian Herbs

Bay Leaves for decoration

Method:

Preheat your oven to 180 degrees.

Soak your rye bread in a separate bowl in 200 ml almond milk and keep to the side.

Meanwhile add the virgin olive oil in a non stick wok frying pan (roughly about 28cm) over low-medium heat.

As soon as you hear a beautiful sizzle add in all your lovely friends such as the mince, onions, carrots, tumeric, cinnamon, curry powder, garlic, and ground coriander. Fry all your ingredients in your wok over low-medium heat, until your mince is nice and golden and your kitchen smells like absolute heaven.

Add in the psyllium husk and stir regularly.

Meanwhile, remove your soaked bread and add into your babotie mixture. Ensure that you mix in the bread so that there is no pieces of bread in your mixture, let it simmer for more or less 2-5 mins.

Once your oven is on temperature, add the remainder of milk, mixed herbs and beaten eggs as the top layer (do not mix) and finally decorating your babotie with the bay leaves.

Bake for about 20 - 45 minutes or until golden stunning ness!