by Angie Booth
These sandwich slices are gluten-free if you use coconut flour instead of buckwheat flour (which is low in gluten). They are full of fibre, good fats and protein and courgette is nutritionally dense.
- 3 cups of grated courgette
- half cup of buckwheat flour or coconut flour
- half cup of ground brown flaxseeds
- 1 tsp of paprika
- 1 tsp of chilli powder
- 1 tsp of cumin
- 1 tsp of garlic powder
- 1 tsp of salt
- 1 tsp of pepper
- 1 organic free range egg
- Pre-heat oven to 170 centigrade.
- Grate the courgette then remove the juice by squeezing it out through your fingers.
- Place the grated courgette in a mixing bowl, add all the other ingredients and mix together with your hands.
- Use an ice-cream scoop or your hands to form the mixture into balls about the size of a kiwi fruit (if using your hands it’s best to slightly wet them first to stop the mixture sticking).
- Place the balls onto an oven tray covered with parchment paper and flatten to form a flat, round patty about 5 or 6mm thick.
- Bake for 35-40mins until lightly brown then put them to one side to cool.
When cooled, be creative with your fillings to create a wholesome and delicious snack. For example, I like to use homemade mayonnaise with garlic and parsley, avocado, red onion softened with organic cider vinegar and a little rocket or spinach.
You can also use the slices for open style sandwiches, try hummus and tomato or mozzarella and basil. Let me know your ideas for fillings in the comments section below!