Leftover Roasted Veggie Loaf

_INGREDIENTS:

• 200g leftover roasted vegetables - Any mix of roasted carrots, beetroot, pumpkin, turnip or parsnips would be delicious! 
• 250g plain flour
• 250g wholemeal flour 
• 100g oats 
• 1.5 tsp baking soda 
• 500ml milk + 4 Tbsp white vinegar 
• 1 tsp salt 
• 2 Tbsp pumpkin seeds

_{INSTRUCTIONS:}

1. Preheat the oven to 180°C and line or grease a loaf tin.
2. Begin by making the buttermilk -  mix together the milk and vinegar and set aside for 10 minutes to curdle. This curdling process is what creates buttermilk! 
3. Place the left-over roasted vegetables into a blender or food processor and blitz into smaller pieces. (Otherwise roughly chop them up!)
4. Combine all the dry ingredients together in a large bowl. Mix to disperse the baking soda.
5. Add the blitzed vegetables and buttermilk to the bowl and mix together using a spatula or wooden spoon until all the flour has been incorporated and you have a wet dough.
6. Transfer the dough into the prepared loaf tin and bake in the oven for one hour. Tip: To check if the loaf is cooked, knock on the bottom of the tin. If you hear a hollow sound, the loaf is ready. 
7. Once cooked, remove the loaf from the oven and turn out onto a wire rack to cool.
8. Best served warm with a lashing of butter.

To store: If not consuming within a few days, cut the loaf into slices and place into an airtight container in the freezer. Take out slices as needed and pop in the toaster to defrost.