Breakfast Slice

This is a variation on the old classic zucchini slice, which has always been one of my favourites. I substitute regular flour for gluten free flour and use less than the standard recipe to make it fluffier. This delicious recipe gets made in my house every few weeks so I occasionally vary it by making breakfast cupcakes, an easy way to get our vegetables on the run in the mornings.

Ingredients

• 6 or 8 eggs
• 1 cup self raising flour
• 1 large zucchini, grated (about 1.5 cups)
• 1 large carrot, grated (about 1 cup)
• 1/2 teaspoon of salt
• 1.5 cups of cheese
• 1/4 cup of olive oil
• 6 rashes of bacon, finely diced

Method

1. Mix all ingredients together in a large bowl
2. Place in a baking dish (you may want to line with baking powder). The mix above will require a baking dish at least 25cm square and 5cm deep.
3. For cupcakes or muffins use muffin tins and spoon mixture until 1/2 to 3/4 full
4. Allow to rest for about 10 minutes so ingredients will settle
5. Bake in a moderate oven for 30 to 45 minutes depending on the depth of your tray and thickness of your slice
6. If making cupcake or muffin variations, bake for about 25 - 35 minutes
7. Allow to sit for about 20 minutes before slicing

Serve

• This slice (or cupcakes) can be eaten cold or reheated and eaten for several days
• Cut into pieces and serve for afternoon tea when the kids get home from school. Bacon and cheese disguise the vegetables!
• We call it breakfast slice because it has bacon and egg in it, with the addition of some healthy vegetables, but it can be served at any time of the day or night as a meal or side dish.