August 07, 2014
But really, this slice makes a great meal for any time of the day. My toddlers ate it for dinner so I was high fiving myself a bit.....It is grain free, dairy free, gluten free, sugar free and can be nut free so would even work well in the lunchbox.
6 eggs (lightly beaten)
2 medium zucchini (grated)
1 large carrot (grated)
1 brown onion (finely diced)
4 rashers of diced bacon (if doing the whole30, make sure it's sugar free to be compliant - I get mine from an organic butcher)
1/2 cup of coconut flour
1/4 cup of macadamia oil (to keep it nut free you could use any fat here like refined coconut oil or melted ghee)
3 tblspns of savoury yeast flakes (optional - I have made with and without and both are totally yummy)
salt and pepper to taste
coconut oil or ghee to grease oven dish (I use a rectangular glass pyrex dish)
So eggs in bowl first and whisk them up so they are lightly beaten
Add onion, bacon, zucchini and carrot and stir through
Add coconut flour and stir, it will get quite thick so don't leave it to stand too long
Add oil, salt, pepper and yeast flakes and stir together well
Pour into greased oven dish and bake at 180 degree for 45 minutes or until browned on top and skewer comes out clean from the middle.
Slice and serve or cool down and have yourself some ready sliced portions to grab for quick meals and lunch boxes.
Will keep in fridge for up to 4-5 days and also freezes really well.
Comments will be approved before showing up.