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Zucchini goodness with a nutty twist, perfect served warm or sliced up cool for leftovers.
12 December 2016
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
½ bunch broccolini
5 eggs, free range
¼ cup cold-pressed extra virgin coconut
1 cup almond or macadamia nut flour
Sea salt and pepper, to taste
Preheat oven to 180°C.
Blend or finely chop vegies and add to a large bowl.
Whisk eggs and add to the bowl with oil and flour. Stir well and season to taste.
Pour into a greased quiche tin or pan and pop in the oven for 20-30 minutes or until cooked throughout.
Allow to cool before slicing. This slice is delicious warm or cold and will keep in the fridge for 4-5 days.
Recipe from The Real Food Athlete by Steph Lowe, $34.95.
Steph Lowe is a sports nutritionist, triathlete and founder of The Natural Nutritionist, an online hub celebrating the importance of real food.
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