I've been working on adapting this recipe for some time and I've finally nailed it!! It's a winner with my boy. So easy - and perfect for allergy friendly lunchboxes!!
You will need....
2 cloves garlic (optional)
1 cm piece ginger (optional)
4 rashers bacon, sliced finely
1 cup SR Gluten Free flour
3/4 cup rice milk
1/4 cup chia seeds
1/4 cup light flavoured oil ( I used sunflower)
Herbamare, freshly ground pepper
What to do....
Grease and line a loaf tin. Preheat oven to 200C.
In a small bowl, combine chia seeds and rice milk. Stir until combined and set aside. Mixture will form a sloppy porridge consistency.
|Chia seed and rice milk will form a sloppy porridge consistency|
Coarsely shred zucchini and carrot in food processor and finely grate garlic and ginger. Place into a mixing bowl. Add sliced bacon, oil, gluten free flour. Season with Herbamare and pepper.
|Combine other ingredients into a mixing bowl|
When chi seed mixture resembles porridge, add to remaining ingredients. Stir until combined.
|All ingredients mixed together|
Scrap mixture into prepared loaf tin. Cook in preheated oven for approximately 30-35 minutes.
|Zucchini slice ready to cook|
Remove from oven. Place on a board until slice is completely cooled
. Remove from pan and slice into pieces. Alternatively place in fridge overnight and slice into pieces for lunchboxes
Please let me know what you think......