My son currently has an aversion to all things green. In food that is. He is madly in love with ninja turtles, but will not let green food pass his lips. I hope it’s a phase, he used to out do his sister in the green eating stakes. Anyway, both kids are loving eggs at the moment, so I’ve come up with a way to get more veggies into their lunches (or afternoon teas?) by sneaking a whole heap of veggies into this winner veggie slice. I’m calling it the No Green Stuff Veggie Slice.
Seriously yummy, seriously lunchbox worthy and seriously easy to make. Freezer friendly, kidfriendly, lunchbox friendly. AND gluten free (If you’re not switch for normal self raising flour- we aren’t but so many of my readers are that I like to GF a few recipes). Feel free to also sub the veggies. You could use this recipe to make a more traditional veggie slice or zucchini slice but…um green stuff.
Cut it into slices then pop in the freezer for a quick and easy grab and go lunchbox filler. You also don’t have to make it in mini loaves like I did- do it as a loaf, a lamington pan whatever tickles your fancy, just adjust cooking time and keep an eye on it.
Dealing with the exhaustion that comes with primary school for Miss 5 means being ready to hit her with a snack before she gets cranky about something (anything) and something that could effectively replace dinner for us is very welcome, because trust me, it has been a hard slog adjusting this week.
So here goes….No green stuff veggie slice…
No Green Stuff Veggie Slice (gluten free!)
Yield 6 mini loaves (6 slices each)
- 2 carrots, grated
- 5 eggs
- 1/3 cup olive oil and 1 tbsp extra
- 1 leek thinly sliced
- 2/3 cup frozen corn kernels
- 1 cup gluten free SRF
- 3/4 cup cheddar grated
- 1/2 cup parmesan, grated
- Preheat oven to 180 degrees
- Cook the leeks in one tbsp of olive oil in a frypan. They need to be soft.
- Beat the eggs lightly with the remaining oil.
- Combine the eggs, grated cheeses, grated veg, corn and flour and mix well.
- Fill your cake containers of choice and bake at 180 for 25 minutes (mini loaves) or 35-40 minutes for a lamington tin or loaf pan.
- Allow to cool in the tin before removing and slicing.