INGREDIENTS:
4 medium carrots, peeled
2 medium zucchini
2 medium yellow summer squash
2 Tbsp. coconut oil
1 large garlic clove, finely minced
½ tsp. sea salt
1/8 tsp. ground pepper
6 large eggs
¼ c. milk
¼ c. coconut flour
½ tsp. baking powder
1 small handful of fresh basil leaves, chopped
INSTRUCTIONS:
Preheat oven to 350. Line a 9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin.
In a large skillet heat coconut oil. Add the minced garlic and stir for 1 minute. Then add the sliced vegetables and season with ¼ tsp of salt and all the pepper.
Cook over medium-low heat until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , mix together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs & milk, and then whisk in flour mixture until fully incorporated and slightly thickened.
Fold in the cooked vegetables and basil. Pour mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes.
Remove from pan, and serve warm or at room temp.
So healthy, fat free, delicious meal. Good as leftovers.
Could the leftovers be reheated
I’m allergic to coconut. What would you use instead of the oil and flour suggested in your recipe?
This is SUPER delicious JUST AS WRITTEN!
Why coconut oil and flour? What’s the purpose? It would be something new, and I thought I’d ask before investing it something that would take up so limited space.
Oo0h
I don’t see the recipe