Veggie Bake



  • 90g lupin flour
  • 3 extra large eggs
  • 1-2 tablespoons lemon rind (grated)
  • 2 tablespoons Dijon mustard
  • Juice of 1/2 a lemon
  • Pinch of baking soda
  • 1/2 cup almond milk
  • 2 serves of any full fat cheese of your choice
  • 3 serves of any green veggies of your choice
  • Extra Dijon mustard to garnish



Create the base by cooking up some veggies. I used onion, broccoli, spinach, brussels sprouts, zucchini and cabbage.

Add to a huge pot with a tiny bit of olive oil or some olive oil spray, cook until just sweating/tender. Take out the veggies and place a portion of veggies each into individual glass containers.
Preheat the oven to 170 degrees then whisk together 1.5 servings of lupin flour with 3 eggs (to make 3 serves protein) with the juice of 1 lemon, 1/2 zest of a lemon, 1/2 cup almond milk, salt & pepper, garlic, dijon mustard and a pinch of baking soda. Pour this batter over the top of your veggies.

Grab 2 x servings of cheese and top each with 1/3 serving, then drizzle with extra mustard. Bake for 30m in the oven.


Nutritional info per serve (makes three)


Calories: 288
Fat: 13g
Protein: 30g
Carbs: 4.3g
Fibre: 15g