Zucchini and Kale Breakfast Bake
1/2 cup (60 ml) almond milk, unsweetened
1/2 cup (60g) buckwheat flour
1/2 tsp. baking powder
1/4 tsp. dried basil
1/2 tsp. dried dill
2 medium zucchinis, shredded
1 onion, finely chopped
1 cup kale (70g) chopped
1 cup (115g) cheddar cheese, grated
Preheat the oven to 375 F (190 C)
Grease a 9×9 inch (22x22cm) baking tray with oil and set aside.
In a large bowl, combine all the ingredients, mixing well to combine.
Pour into the baking tray and bake for 30-35 minutes, until the centre is cooked and an inserted toothpick comes out clean.
Allow to cool before slicing.
Store in the fridge, in an airtight container for up to 4 days.