Bacon Zucchini Breakfast Patties
Makes 8 patties
Macros per patty: 73 cal, fat 5g, carbs 6g, protein 2g, fibre 3g,
1 flax egg (1 tbsp ground flaxseed & 3 tbsp water, see notes for AIP)
2 cups zucchini, shredded and water squeezed out (see notes)
1/4 cup coconut flour
2 tbsp arrowroot starch
2 tbsp avocado oil
1 tsp apple cider vinegar
1/4 tsp baking soda
3/4 tsp sea salt
1/4 tsp black pepper (omit for AIP)
2 tsp garlic powder
1 tsp onion powder
1 tbsp green onion, chopped
2 strips bacon, cooked and chopped
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Using a large bowl combine the flaxseed and water. Mix well to combine and let sit for 5 minutes.
Add the remainder of the ingredients and mix well until fully incorporated.
Using a medium cookie scoop (or you hands), scoop the zucchini mixture and form into 8 patties that are round and flat.
Transfer to the oven and bake for 25 minutes on one side, before carefully flipping the patties and cooking for another 18-20 minutes.
Allow to rest and cool for 15-20 minutes before serving fresh or storing in the fridge for 2-3 days to eat throughout the week. The patties should be lightly crisp on the outside and soft on the inside.