Tuesday, October 15, 2013

Gluten Free Vegetable Slice

Serving Size: Serves 4 (4 Large Slices)


4 Whole Eggs
1/2 Cup Chick Pea or Coconut Flour
1 Large Carrot
1 Medium Zucchinni
1 Cup Pumpkin
1 Corn Cob
1/2 Large Red Capsicum (Bell Pepper)
1/2 Cup Chopped Spring Onions
3 Tablespoons Fresh Parsley
3 Tablespoons Weight Watchers Cottage Cheese

Cooking Instructions:

Pre heat oven on 180 degrees celcius.
Crack eggs into a small bowl and whisk until all eggs are mixed.

Once egg mix is smooth, add chick pea flour in and stir again until smooth.

Grate the zucchinni, pumpkin and carrot into a large mixing bowl.

Cut capsicum (bell pepper) into tiny cubes, spring onion into thin slices and chop parsley finely and add all into the large mixing bowl.

Cut the kernals off the corn cob into the mising bowl, then pour in egg mix and cottage cheese and mix thoroughly.

Line a round oven dish with baking paper and slowly pour in mix. Use your hands to spread the mix evenly into dish.

Bake for approximately 40 minutes or until cooked through then remove from oven, allow to sit for 5 - 10 minutes, remove from dish, cut into quarters and serve warm with a fresh salad.
— with Amy Grauer Budd.