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 centigrade. Line the base and sides of a small roasting tin, roughly 20cm x 32cm.
Whisk the egg and milk.
Combine the chickpea flour and baking powder in a large bowl, slowly whisk in the egg and milk mix.
Add the remaining ingredients and mix, season well with salt and pepper.
Spoon into the prepared tin, level out with the back of the spoon and bake for 40 minutes until golden.
Allow to cool a little before cutting.