June 26, 2013
Ok so here is what you will need:
2 carrots (grated)
2 zucchinis (grated)
1 large brown onion finely diced
1 cup of fine polenta
6 eggs beaten
1/4 cup of coconut oil
4 slices of shortcut bacon diced (optional for veggie version)
A handful of whatever fresh herb you would like to flavour, I used basil this time but parsley, oregano, thyme (cut up finely) all work well
1 clove of garlic crushed
A sprinkling of cheese for the top (optional for DF version)
Himalayan salt and pepper to season
* For paleo/whole30 version, go HERE *
You literally chuck it all in a bowl and stir!
For slice version: Bake in a greased glass or ceramic dish on 180 degrees covered with foil to keep the moisture in for about 45 mins or until skewer comes out clean.
*Take foil off for the last 10 minutes of baking to brown the top.
For muffin version: Use greased muffin trays or patty cakes in a cupcake tray and check after 25 mins. Use the skewer test as they may need an extra 5 mins or so depending on your oven.
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