I’ve had one version of this before and they are surprinsingly delisious!
School has finally gone back in Western Australia for the start of the new school year. I am tempted to do a little happy dance!!!
As ever, I have been on the hunt for a gluten free savoury to go into the lunch boxes and this one has been voted by the boys as a winner!
For a vegetarian option, omit the bacon and add grated sweet potato or just increase the zucchini, carrot and capsicum.
You can serve this warm or cold and it easily cuts into 8-10 pieces.
420g zucchini/courgette grated
200g carrot, peeled and grated
6 large spring onions, finely sliced
20g chives, chopped
180g capsicum/ bell pepper, diced
300g sliced bacon, diced
180g cheese, Cheddar, grated
110g Parmesan, grated
150g chickpea flour, also called besan
2 teaspoons gluten free baking powder
4 eggs, beaten
salt and pepper
Preheat the oven to 170 degrees…
View original post 78 more words