Hii! Thank you for watching this recipe video of my morning breakfast bake! This recipe “evolved” from a pancake/waffle batter I used to cook, so it’s essentially a lazy way of cooking batters (thus you can really take any batter and bake it in a pan 😜)
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Also, if you try out any of my recipes, send me a photo or tag me on Instagram – I’d love to see it!

INSTAGRAM: @fit_jade

Balanced Treats eCookbook: jadelizabethfit.wordpress.com

Breakfast Bake Recipe
1 zucchini, peeled and chopped (the one in the video was abnormally large so I used 3/4 of it)
3/4-1 cup roasted pumpkin
2 whole eggs
1 tbsp coconut flour
1 tbsp ground flax
1 tsp baking powder
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/8 tsp sea salt
A few tablespoons of water, if needed

Directions:
Preheat oven to 350˚F/180˚C. In a food processor, blend zucchini, pumpkin, and eggs until smooth. Add in the dry ingredients, and blend again to form a batter. If it’s too thick, add some water and blend again. Spray a baking dish (8x11in.) with non-stick coconut oil spray, and pour the batter in. Bake for 45-50 minutes (you can go about your daily morning routine at this time 🤗). Remove from oven once the top has browned, then top with apples and almond butter!

*ok scientifically zucchini and pumpkin are fruits not vegetables but 🙃

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