Spring Onion (s)
(green leaves only, finely sliced)
5 large
Egg
1 tbsp
Extra virgin olive oil, garlic-infused
1 dash
Black pepper
(fresh, about 12 grinds; season to taste)
1 cup
Gluten free flour
(all purpose flour)
1 tsp
Baking powder
1/4 tsp
Salt
1 tsp
Chives
1 tsp
Oregano, dried
1 cup, shredded
Cheddar cheese
(or colby, or vegan)
Instructions
Preheat the oven to 355ºF (180ºC), fan bake function. Line a 20 x 30 cm (8 x 12 inch) pan with parchment paper.
Grate the zucchini and carrot, place in a clean towel, and gently squeeze to remove the excess moisture (don’t skip this step otherwise you’ll end up with soggy fingers!).
In a bowl whisk together the eggs and garlic-infused oil and season generously with black pepper.
In a large bowl sift in the flour. Add the baking powder, salt, chives and oregano and stir to combine.
Add the grated vegetables and sliced spring onion to the flour mixture, then pour over the whisked eggs and grated cheese.
Mix to combine ingredients, then spoon into the lined baking pan. If desired, sprinkle a little bit of cheese on top.
Place in the oven and bake for 30 minutes then check. Continue cooking until the top is lightly golden. If the fingers are looking oily on top then it needs another 5 to 10 minutes in the oven.
Allow to rest for 10 minutes and then slice into fingers. Serve warm or cold.
Notes:
Caution: If using vegan cheese, make sure the ingredients do not include cashews, onion, garlic, or coconut flour. Monash University recommends soy-based vegan cheese if you can find it.
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
