Gluten free veg slice

I’m sitting here eating last nights left overs as I type. It really was YUM! A few years ago I came up with a recipe for the best veggie patties ever. Everyone who ever ate them raved about them, hard core meat eaters too. I became known in my various circles as the veggie patty queen. Whenever I was invited to a bbq, I was asked to bring my famous patties with me and I was handing out the recipe left, right and centre. Even my mum asked for the recipe and the patties became a staple in my parent’s lives but dad had to have a steak on the side.

After a while I realised that I could use the same mix to make an even quicker meal, veggie slice. I just poured the mix into a well greased baking dish,  popped it in the oven and walked away for about 45 minutes….much easier than standing at the bbq or stove  methodically pouring large spoonfuls of the mixture onto the hot plate or fry pan, waiting for them to brown, flipping them, browning again then removing to a plate in the oven to keep warm. It also freed me up to do other things, like clean. So this became an almost weekly meal for us.

When the kids started on the RPAH elimination diet, a diet developed by the Royal Prince Alfred Hospital’s Allergy Unit to help people determine what foods they are sensitive to, I tried my hand at making a gluten free and allergy friendly version. I always used pumpkin as one of the base vegetables but recently we discovered that my middle son goes totally off his head soon after eating it so I have had to revise the veggie content, leaving out the pumpkin and thankfully it still tastes bloody good. The veggies I have listed below are really just a guide. You could use almost anything. In the past, I have used zucchini, potato, peas, asparagus, marrow, just to name a few, but now I have to be a lot more mindful of what I include or else we end up with some pretty severe behavioural issues with my 7 year old.

Oh, a new discovery as we speak!! I just cut up the left overs (the leftovers that I couldn’t fit in) into fingers and bubs is loving munching on them for lunch. I think he’s really loving the freedom of feeding himself. He’s giggling as he eats and really having a wonderful time with it…there isn’t even any on the floor, yet. The best part about it is the slice is totally Bubba friendly…oh, the egg. He reacted to his first attempt with egg so it will be interesting to see if he reacts to this.

Another thing, there is no need to be precise with the amount of veggies.I have always found that no matter how much or how little veggies are in this, it always turns out ok. You can add some bacon or roast chicken to it also and some of your favourite seasoning mix if you like. Before I discovered my son’s intolerances, I often used some Moroccan seasoning or even a little curry powder.

2 medium swedes, grated

1 medium to large sweet potato, grated

2 large carrots, grated

1 leek, sliced

2 cloves of crushed garlic

1 tbsp of chives (I would have liked to have added more but my little chive plants have been made good use of lately and there’s very little left of them)

1 cup of quinoa flakes (polenta if you like)

1/2 cup of besan flour (I have used regular gluten free flour which works too)

1/2 cup of corn flour or potato starch

1 tsp of baking powder

1 tsp of salt

1/2 to 3/4 cup of rice milk (or whatever milk you normally use)

3  large to extra large eggs

2 tbsp of oil

Preheat oven to 180° C. Sautee the leek and garlic in a little oil until the leek has just wilted. Add the leek and garlic to the grated veggies and chives and mix well.  Place all the dry ingredients into a bowl and whisk gently to combine. Stir into the veggies and mix thoroughly. Whisk the eggs, milk and oil together then add to the veggies and stir to combine. Pour the mix into a well greased baking dish and cook for about 45 minutes or until set. You can tell it’s set when the edges of the slice have shrunk away from the sides of the dish a little.

Bubba enjoying his lunch


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