| Roberts’ GF Self Raising Flour | 150g | 5.25oz |
| Roberts’ Soy Compound | 40g | 1.4oz |
| Roberts’ Veg Salt | Pinch | |
| Soy Cheese (Simply Better “Deli”) | 150g | 5.25oz |
| Eggs | (55g size) | 4 |
| Zucchini (Grated) | 500g | 17.5oz |
| Onion (Finely Sliced) | 1 Med | |
| Garlic (Crushed) | 1-2 Clove | |
| Thyme Dried | 5g | 0.2oz |
| Parsley Fresh (Finely Chopped) | 62g | 2oz |
| Cold Water | 250ml | 9oz |
| Tomatoes (Cut Into 1cm Slices) | 3 Large | |
|
Grease and line the base of a 20 x 27cm (8 x 11”) slice tin . Lightly whisk the eggs in a large bowl, add Vege salt, zucchini, onion, garlic, thyme, parsley, black pepper to taste and half of the grated soy cheese, stir to combine. Dissolve the Soy Compound with cold water, add this to the mixture and stir through. Gently stir in the sifted flour. Pour into prepared loaf tins. Top with tomato slices and remaining grated soy cheese. Bake at 180°C (350°F) for 45-50 minutes or until cooked. Serve hot or cold. SERVES 6-9 |
Domestic
/ Recipes / Gluten Free