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Buckwheat Zucchini Slice

February 5, 2016

 

This is a recipe that I whip up on a weekly basis. Sometimes it makes a lazy weekend breakfast on the back deck, or a busy weeknight dinner when afterschool sport and busy schedules get in the way of our regular routine. I'm often known to pop one of these slices in the oven early morning to add to the lunchboxes before we run out the door to work and school and it even makes a favourite mealtime in my small home-based Kindy - Treehouse. I make this often because 1. Everyone loves it! and 2. It's in the oven within 5 minutes of prep. 
Easy simple great food that keeps me eating well too.
 

Preheat oven to 180dg. 

Line or grease a regular sized baking/slice dish or a muffin tin for individual sized lunch portions.

In a large bowl grate;

2 large carrots.
2 large zucchinis.
a handful of mushrooms. (I used 6 buttons)

These ingredients are not set in stone. Feel free to chop and change with what you have in the fridge or garden. I love adding baby spinach and cherry tomatoes too if I have them.

Add to the bowl;

1/4 cup of olive or coconut oil.
12 beaten eggs.
2 teaspoons of curry spice mix. (Read your spice labels and make sure you use a 'real' spice mix with no nasties added!)
1 1/4 cups of buckwheat flour. 

Mix thoroughly and add to your prepared dish and bake until golden and bouncy when touched.

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