Adapted from Rena Patten’s recipe in Quinoa for Families
Rena notes you can also make muffins with the recipe
3 large zucchini (courgette)
Flat leaf parsley and other herbs (you decide)
1/3 cup e.v. olive oil
1/3 -1/2 cup parmesan or similar cheese
Dried chilli flakes ( just a few or a lot, your choice) or 1-2 long red deseeded fresh chillies, finely chopped
1/2 cup brown rice flour
1/2 cup puffed amaranth
1 teaspoon gluten-free baking powder
Salt and freshly ground pepper
Grease an oven proof dish 20x30cm (8x12in)
Preheat oven to 180C (350F)
Coarsely grate the zucchini and onion
I left mine in a colander to drain for a little while
Mix eggs, oil, roughly chopped or shredded herbs, chilli flakes, salt and pepper in a good sized bowl
Add the zucchini and onion
Add dry ingredients, and stir well until all combined
Pour into oven dish
Sprinkle with pine nuts and extra grated cheese
Bake for 35-45 minutes
But “where’s the quinoa” you ask?!
The original recipe calls for 1 cup of quinoa flour.. Which I have never seen in my district.
I used the brown rice flour and puffed amaranth combination because I have both in my pantry.
You could use all brown rice flour.
I also soaked a little burghul (cracked wheat) in boiling water and once softened, it was ready to be tossed into the mix, because I can tolerate a little wheat, and wanted something a little chewy in there. A little left-over cooked brown rice would be great in here, or cooked quinoa.
Diary-free friends, what would you use instead of the cheese?