Low Histamine Zucchini and Kale Breakfast Bake

Step 1

Pre-heat the oven to 200 °C top and bottom heat, grease a small baking dish

Step 2

In a small bowl mix together the ground flaxseed and water, allow to stand

Step 3

Add all other ingredients (except the blueberries) to a bowl, use a hand blender to blend them together until you have a smooth and sticky batter

Step 4

Add the ground flaxseed mix and blend some more

Step 5

Transfer batter into your baking dish (it should form a layer about 4-5cm thick) and spread the frozen blueberries out on top

Step 6

Bake for 45 minutes, enjoy warm or cold (if you want it to have an even more cheese cake-y texture you can bake it for just 30 minutes)