Lupin Zucchini and Feta Slice
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Ingredients
Base
- 150 g Lupin Flakes
- 50 g Gluten Free plain flour
- 1 tsp Baking powder
- 1 Corn Kernels ⅔ cup corn kernels
- 150 g zucchini grated and squeezed out juice
- 30 g low fat feta grated
- ¾ cup parmesan grated
- 1 clove garlic crushed
- ¼ tsp caraway seeds optional
- 1 tbsp olive oil or oil your choice
- 1 egg lightly whisked
- 125 ml Low fat milk
Topping
- 70 g Low-fat Feta grated
- 2 tsp Olive oil or oil of your choice
- Sprinkle of oregano and caraway seeds optional
Instructions
- Preheat oven to 170°C.
- Place all ingredients for the base in a bowl and mix well, then transfer to a well oiled (or baking paper lined) shallow rectangular baking pan (12.5cm x 35cm).
- Sprinkle the remaining feta, drizzle with olive oil and sprinkle with oregano and caraway seeds.
- Bake for 30mins in a low-moderate oven (165°-170°C).
- Let stand for 10 minutes, before slicing.
Nutrition
Calories: 334kcalCarbohydrates: 16gProtein: 32gFat: 13gSaturated Fat: 6gSodium: 777mgFiber: 16gSugar: 5g
