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…
Ingredients:
Per large oven tray:
12 eggs
1/4 – 1/2 peeled and chopped pumpkin
1/2Tbs salt (rock or sea)
200gr natural wild caught smoked salmon
Method:
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.
Author: Zaia Kendall
Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles and records and edits videos. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!