Do you get stuck for healthy brekkie and lunch options?
Is your toddler getting pickier by the day? One veggie that was a favourite last week, getting pushed to the side today? I hear you and I want to help reduce the food wastage in your household and more importantly, get some important nutrients into your little one.
Time to try my gut friendly (toddler approved) Veggie Loaf! It's gluten, grain, nut and sugar free, can be adapted to what greens and herbs you have on hand and freezes well to defrost on days your fridge is looking rather empty.
Originally a recipe from my Mum, it’s been tweaked to be toddler proof (perfect recipe for hiding veggies), but has been popular with all of us!
If you're following my Thriving Bubba food introduction guide, this recipe is appropriate to try from 12 months and is a perfect to adjust to what green leafys and herbs you have on hand. Plus, if you can sneak the fresh Rosemary herb into your batch, this will have added liver detoxing support for your family.
What you'll need
2 cups grated zucchini
1 small onion, diced
1/4 cup grass fed ghee, butter or coconut oil, melted
3/4 cup Tigernut flour
1/4 cup arrowroot flour
2 tsp baking powder
1/2 tsp salt. I use this seaweed salt for brain and hormone health
5 egg yolks or 3 whole eggs
1 tablespoon fresh rosemary, chopped
1/2 cup chopped parsley/ chopped baby spinach/ basil
Pepper, to season
What You'll Need To Do
Preheat oven to 180 degrees C.
Combine all ingredients together in a large bowl and mix well.
Pour into baking paper lined dish around 15 x 20cm.
Bake in the oven for 1 hour.
Lift out of the baking dish using the baking powder, allow to cool, cut and enjoy!
If you have left overs, you can freeze for a quick lunch or snack option later on. But as usual, I think your family will gobble this one up quickly :)
Want more recipe inspo? Head here.