This savoury gluten free vegetable slice provides a great range of vitamins, minerals and antioxidants with its many colours of the rainbow. Being nut free, it is also a great lunchbox snack for kids.
Preheat a fan-forced oven to 180°C. In a mixing bowl combine eggs, vegetables, garlic, herbs and olive oil until well combined.
Add coconut flour and salt and pepper and mix to combine well.
Spoon mixture into a lined or greased baking dish.
Bake in pre-heated oven for 35-45 minutes or until cooked through and golden on top.
Allow to slightly cool and slice into portions. Serve warm or chilled.
SHORT DESCRIPTION
This savoury gluten free vegetable slice provides a great range of vitamins, minerals and antioxidants with its many colours of the rainbow. Being nut free, it is also a great lunchbox snack for kids.
DESCRIPTION
Preheat a fan-forced oven to 180°C. In a mixing bowl combine eggs, vegetables, garlic, herbs and olive oil until well combined.
Add coconut flour and salt and pepper and mix to combine well.
Spoon mixture into a lined or greased baking dish.
Bake in pre-heated oven for 35-45 minutes or until cooked through and golden on top.
Allow to slightly cool and slice into portions. Serve warm or chilled.
INGREDIENTS
7 large organic free-range eggs, whisked 2 cups of packed baby kale OR wilted kale OR silverbeet, finely shredded 2 medium carrots, grated 1 large zucchini, grated 1 small red capsicum, diced 4 spring onions, chopped 3-4 cloves garlic, crushed 2 tbsp organic mixed herbs 1 tbsp organic extra virgin olive oil 5 tbsp organic coconut flour Pinch himalayan salt Freshly ground organic black pepper
Method
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