Zucchini and Carrot slice with Dulse
This delicious slice is gluten and dairy free and packed with nutrition. It's a perfect breakfast or packed for an easy lunch.
Dulse is known as the "bacon-flavoured" seaweed. We can give you some Dulse seaweed recipes ideas but it's easy to come up with your own because wherever you would usually use bacon you can substitute dulse.
Dulse tastes delicious with eggs... scrambled, poached, fried... however you like your eggs a sprinkle of Dulse will take them to a whole new level.
And if you think bacon and avocado are a match made in heaven, next time you have avo on toast try it with a good sprinkle of Dulse. Delicious! And you can't beat that Dulse seaweed nutrition.
Make your next salad a superfood salad, add Dulse to a superfood bowl. We are told to eat the rainbow so add some purple and red with Dulse!
1 large organic zucchini
1 large organic carrot
Dulse... as much as you like. I use about a tablespoon.
½ cup organic brown rice flour
1tsp baking powder
⅓ cup extra virgin olive oil
4 organic eggs
How to make
Grate the zucchini and carrot into a large bowl - I use the coarse side of the grater.
Add the dulse - more or less to your taste. If the pieces are larger I chop them up into ½ to 1cm pieces.
Add the flour and baking powder and mix well so that the vegetables are completely coated.
Whisk the eggs and oil together in a large jug then add to the bowl.
Mix well and pop into a square baking pan about 20 to 25cm square... size depends on what you have and how thick you like it!
Bake in a 180 degree oven until set and slightly golden on top - about 30 mins.
This slice can be eaten hot or cold, with salad or as a side to a juicy steak.