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Oven-Baked Veggies + Gluten-Free Granola

Wild Produce Forager, Chef Gudrun Gerzabek



Marinated, Sun-Kissed, Oven-Baked Veggies with Hasselback Potatoes and Green Tapenade



350 g longish potatoes

150 g shallots

10 cloves garlic, or more, according to your taste

4 red pointed peppers

300 g mixed small tomatoes

2 sprigs rosemary

Salt, scented if you like

4 spoons extra virgin olive oil

1 handful of baby spinach

Green Tapenade

150 g green olives

20 g capers

2 cloves garlic

1 tsp mustard

3 spoons olive oil

Freshly ground pepper

Tiny slice of lemon



4 spoons extra virgin olive oil

Juice of ½ lemon



Preheat oven to 355°F/180°C. Wash potatoes, peppers and tomatoes. Peel shallots and garlic, then cut them in half. Halve the peppers and remove the seeds. Place potatoes on a baking tray, season with oil and salt and bake about 20 minutes. While the veggies are baking, prepare the tapenade and dressing. For the tapenade, place all ingredients in a food processor and pulse 3-5 times. Don’t overdo it; it should be a little chunky. For the dressing, dissolve the salt in the lemon juice, then emulsify until creamy. After potatoes have baked for 20 minutes, add shallots and garlic. After 10 minutes, add red peppers and rosemary and toss with oil. Bake for 10 more minutes, then remove from oven and let cool for a few minutes before serving.

Gluten-Free, Immune Boosting, Crunchy Orange Granola


Dry Ingredients

1 cup puffed rice

½ cup millet

½ cup quinoa flakes

½ tsp orange-flavored salt (optional)

1 tsp ginger powder

1 tsp vanilla powder

½ cup (activated) sunflower seeds


½ cup pecans

½ cup pepitas

½ cup coconut chips

Wet Ingredients

4 semi-dried figs

½ orange, juiced

3 tsp lemon juice

½ cup agave nectar

1 tsp hogweed seeds (optional)


Preheat oven to 340°F/170°C. Place wet ingredients in a food processor and blend until smoothMix all dry ingredients in a bowl and incorporate with wet ingredients. Line a baking tray with two baking sheets and spread the mixture evenly. Bake for 10 minutes, flip it over and bake for another 10 minutes, then add the extras and let bake for another 10 minutes until golden brown. Let it cool down completely. Store in an airtight container for up to three weeks. Add some zest to make the scent more intense.

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