Gluten free Reduced Carb Lupin, Zucchini Fetta slice - Professor Kouris Nutrition

Name: Gluten free Reduced Carb Lupin, Zucchini Fetta slice - Professor Kouris Nutrition
Ingredients: 1 cup (100g) lupin flour; or wholemeal flour but the lupin is better because it will reduce the carbohydrate load of the slice and increase fibre and plant protein; 1/2 cup (60g) polenta; 120g fetta cheese, grated; 4 tablespoons parmesan cheese; 4 heaped tablespoons of plain yoghurt (full cream used in calculations); 1 medium (250g) zucchini, grated; 3 tablespoons (12g) fresh parsley, chopped; 2 tablespoons (12g) fresh dill, chopped; 2 tablespoons (10g) fresh mint, chopped; 10 cherry tomatoes, cut in half; 10 olives, sliced; 1/2 cup (100g) extra virgin olive oil; 4 eggs; 1 clove garlic crushed; 1 teaspoon bicarbonate soda

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This fresh tasting slice is a cross between a bread and a quiche. The combined flavours of zucchini, fetta, dill and mint are a match made in heaven.

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Ingredients

1 cup (100g) lupin flour
or wholemeal flour but the lupin is better because it will reduce the carbohydrate load of the slice and increase fibre and plant protein
1/2 cup (60g) polenta
120g fetta cheese, grated
4 tablespoons parmesan cheese
4 heaped tablespoons of plain yoghurt (full cream used in calculations)
1 medium (250g) zucchini, grated
3 tablespoons (12g) fresh parsley, chopped
2 tablespoons (12g) fresh dill, chopped
2 tablespoons (10g) fresh mint, chopped
10 cherry tomatoes, cut in half
10 olives, sliced
1/2 cup (100g) extra virgin olive oil
4 eggs
1 clove garlic crushed
1 teaspoon bicarbonate soda