Ingredients:
½ cup gluten free plain flour
2 tsp baking powder
¼ tsp Himalayan salt
1 tsp fresh rosemary
3 gloves garlic (crushed)
3cm piece of ginger (grated)
1 onion (finely chopped)
1 red capsicum (finely chopped)
2 cups grated zucchini
2 small carrots (grated)
1/3 cup grated cheese*
5 free range eggs (beaten)
¼ cup cold pressed macadamia oil/hemp seed oil
Method:
Preheat the oven to 180°C (160°C if fan forced). Grease a baking dish or line with baking paper and set aside.
Combine all the dry ingredients in a large bowl, then add remaining ingredients and mix well.
Pour the mixture into a greased/lined baking dish and bake for 40 minutes (30 if fan forced) or until golden brown on top.
This filling slice is great to make ahead for nutritious lunches with loads of vegetables, or is a great Sunday brunch or dinner.
*Little tip here to grate your own cheese so there are no extra anti-caking agents in your cheese.
Enjoy ☺ Shaz
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