Calories per serve 195
1 scoop (30g) True WPI 90 Natural
1 tsp baking powder
100g wholemeal flour
Pinch of pink salt
½ tsp cumin
2 carrots (130g)
1 zucchini (215g)
100g light ricotta
1 Tbsp dried mint
1 Tbsp olive oil
1/2 cup milk
Preheat oven to 170 degrees fan forced.
Grate the zucchini and carrot and remove excess liquid with paper towel.
Mix the wet ingredients in one bowl, and in separate bowl mix the dry ingredients.
Then stir the dry ingredients into the wet ingredients until combined.
Spray silicon baking tin with oil and pour in mixture.
Bake in the oven for approximately 40 minutes.