Salmon Pumpkin Bake
We have this yummy bake for Monday breakfast. I love salmon and this bake stretches a long way if you need to feed a few hungry mouths…
Per large oven tray:
1/4 – 1/2 peeled and chopped pumpkin
1/2Tbs salt (rock or sea)
200gr natural wild caught smoked salmon
In a heavy duty blender, crack the 12 eggs. Fill the blender to the top with the chopped pumpkin. Add salt (and a little bi-carb soda if desired). Blend until smooth. Pour the mix into a large oven tray (30x40cms approx), break the salmon into pieces and sprinkle over the top of the pumpkin batter. Bake in oven at 160C for around 45 minutes. Serves 6. I serve this with steamed garden greens (kale, bok choy etc), grilled zucchini and tomato and homemade mayonnaise. Great start to the day!
©2015 Zaia; Do It Yourself Food and Health Hub, incorporating Permaculture Research Institute Sunshine Coast, Zaia’s recipe for Salmon Pumpkin Bake, cook food for health, vegan, vegetarian, paleo, primal, gluten free.
Reblogged this on Cook Food for Health.
is the pumpkin raw when you blend it?
Yes, the pumpkin is raw, peeled and chopped, then mixed with the eggs in the blender.