Veggie Slice

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Our Gluten Free Veggie Slice is delicious served warm or cold. Loaded with vegetables, enjoy it for a nutritious dinner or an easy take to work lunch.

Makes a 30cm x 25cm tray

Serves 10 - 12

Ingredients

150g / 1 cup Anything But Ordinary Plain Flour

1 teaspoons baking powder

½ teaspoon ground salt

½ teaspoon ground black pepper

140g / 1 bunch (8) spring onions, sliced

300g corn / 2 cobs

300g coarsely grated zucchini / 1 large zucchini

120g coarsely grated carrot / 1 large carrot

100g / 6 mushroom, roughly chopped

20g chives, chopped/ 1 bunch

30g continental parsley leaves, chopped / 1 bunch

100g / 1½ cups grated cheddar cheese

6 eggs

100mls olive or rice bran oil

Method

Preheat oven to 180 degrees Celsius. Grease a 30cm x 25cm baking tray with oil.

Sieve the Anything But Ordinary Plain Flour and baking powder. Set aside.

Prepare all the vegetables - Steam or microwave the corn cobs for a minute each side, cool then remove corn. Fry the sliced spring onions, with a teaspoon of oil, in a small skillet until softened. Tip into a large bowl with the cooked corn, grated zucchini, grated carrot, roughly chopped mushroom, chives and parsley. Add the grated cheese and stir til all the vegetables are well mixed.

Put the eggs and oil in the food processor and whisk together. Pour into the vegetables and stir to combine. Lastly add the sieved Anything But Ordinary Plain Flour and baking powder. Add salt and pepper then mix well. Pour into prepared baking tray and level the mix.

Bake for 45 - 50 minutes. The top will become a lovely golden colour but if browning too much either turn your oven temperature down a bit or cover lightly with a piece of foil. Let sit for 10 minutes before cutting and serving. Can be eaten hot or cold with extra salt and pepper to taste.

Keeps for about 4 days covered in the fridge.