Ingredients
2 carrots, peeled and cut into chunks
175 g butternut pumpkin, peeled and cut into chunks
1 ½ tsp low-fodmap stock powder
1 tsp baking powder
1 tsp ground white pepper
100 g coconut flour
100 g almond flour
5 cherry tomatoes, halved
1 small zucchini, cut into roughly 2 cm chunks, peel left on
1 small red capsicum, cut into roughly 2 cm chunks
½ cup olive oil
5 eggs
1 tbsp pumpkin seeds
Course granulated Himalayan or sea salt
Method
Preheat the oven to 175 deg C.
Boil carrots and pumpkin and mash together, and set to one side. You can boil the two together but keep in mind that the pumpkin will cook quicker than the carrots.
In a large bowl, mix together all of the dry ingredients.
Stir in vegetables and mashed pumpkin and carrot.
Mix in olive oil and eggs.
Pour into a baking dish or shallow loaf tin.
Scatter over the pumpkin seeds, salt and press in halved tomatoes.
Bake for 45 minutes to an hour, until mixture is cooked through.
Eat slices right away or freeze slices.
You can toast slices in a pan and top with a little butter or coconut oil.