Paleo Curried Vegetable Slice

1 grated Zucchini

1 grated Carrot

1 cup chopped celery and leaves

1 cup grated pumpkin

1/3 – ½ Cup LLWF Self Raising Flour

2 clove crushed Garlic

1 ½ tbs Vegeta Natural Stock Powder

4-6 tbs savoury yeast flakes

1 tsp Mixed herbs

1 ½ tsp curry powder

1 tsp turmeric

Salt and Pepper

4 Eggs

¼ cup coconut cream or milk

1 tsp Dijon mustard

Preheat oven to 180 degrees Celsius and grease or line a medium baking dish with non-stick baking paper.
Add zucchini, carrot, celery, pumpkin, flour, garlic, stock powder, yeast flakes, herbs, curry powder and turmeric to a large mixing bowl and stir to combine. Season with salt and pepper then stir though.
Add the eggs, cream/milk and mustard to small bowl or blender and stir to combine to blend them together then add to the vegetable mixture and stir through.
Pour into the baking dish then give it a slight shake to level the top.
Place into the middle of the oven and bake for approximately 40-45 minutes or until the centre has risen and is firm to touch.
Remove from oven and allow to cool slightly before serving immediately or alternatively cool completely and cut into slices to store in the fridge for later.

NOTE:

This a dairy free slice if you are ok with it then you can substitute the yeast flakes for 1/2 cup grated cheese.
The turmeric and black pepper have been shown to be a great combination as the black pepper Black pepper enhances bioavailability of the curcumin in Turmeric. Read more about the benifits of Turmeric here