This one is from Mrs BrazilianGunner who is in fact from New
Zealand. She is always editing my blogs and without a doubt must know a thing
or two about metabolic efficiency and endurance sports by now. One of my goals
for 2015 is to get her running a bit too.
This savoury bake is super easy to make, great dinner for the
kids or picnic, packed with great sources of fat and fibre and with the option
of adding meat to the mixture to top up your protein intake.
Ingredients:
5 small courgettes (or 3 large), grated
2 carrots, grated
1 brown onion, halved, thinly sliced
1 cup almond flour
1 heaped tsp baking powder
5 eggs, lightly beaten
1/2 cup olive oil
1 tlb English mustard
1 cup grated mature cheddar cheese
Salt and pepper / paprika/parsley (all optional)…. Add
whatever you fancy!
Parmesan, grated, for the topping.
And if you fancy some MEAT too….
150g of ham or cooked bacon/lardons
Method
1.
Preheat oven to 180°C. Grease and line a 22cm
base measurement cake pan. I used a pyrex roasting dish today! Whatever you
have handy J I
greased and lined it for easier removal.
2.
Use your food processor (or your husband with
the grater!) and blitz using the coarse grating attachment, the first 3
ingredients.
3.
Combine courgette, carrot and onion in a bowl.
Add eggs, oil and cheese, mustard and bacon, season and add the almond flour
and baking powder and stir until well combined.
4.
Pour mixture into cake pan/dish. Grate parmesan
over the top if using.
5.
Bake for 50 to 60 minutes or until a skewer
inserted into the centre comes out clean.
Great to eat hot or cold, it goes really well with a nice
salad or some fresh vegetables. My 7-year old is going through a fussy eater
phase at the moment and really enjoyed this bake.
