I am often creating delicious healthy little snacks to throw into a bag and enjoy when out and about, often when you are looking at store bought snacks they can be full of additives, wheat, sugar (refined and natural such as dates) so I always try and have something ready to go in the kitchen and to use as needed. This recipe was originally created for my taste tester #1 who is busy all week with a course in the city
This recipe was originally created for my taste tester #1 who is busy all week with a course in the city but since they are nut free they are perfect for little hands in lunchboxes too! I feature polenta in this recipe, when choosing corn products ALWAYS go for an organic brand. Corn is one of the highest GMO crops and highly sprayed so organic is a non-negotiable with this one.
This recipe is gluten free, wheat free, nut free, full of wholefood ingredients and simple to make.
I N G R E D I E N T S
1/2 cup organic polenta
1/2 cup gluten free flour (I used Bobs Red Mill all purpose flour)
2 eggs, whisked
1/4 cup milk of choice
1 large zucchini grated
1/4 cup grated cheese (your choice, I used organic sheep cheese – cashew cheese would also probably work here)
6 sundried tomatoes, chopped
1/2 small brown onion very finely chopped
1/2 teaspoon bicarb soda
1/2 teaspoon baking powder
1/2 tablespoon finely chopped fresh basil leaves
M E T H O D
1. preheat the oven to 180 degrees
2. add the wet ingredients and mix well.
3. start by adding the grated zucchini, basil, onion and cheese and mix well.
4. add the remaining ingredients and mix well with a large mixing spoon.
5. once well blended, place mixture into a lined cupcake pan and place into the oven for 20-25 minutes.
Enjoy fresh or pop in your lunchbox or bag to enjoy the next day
NOTE: play with the veggies and ingredients. once you have your base you can add almost anything! nitrate free bacon, shallots, cherry tomatoes, parsley -