1. Preheat oven to 180°c and line a small baking tin with baking paper.
2. In a bowl combine eggs, butter, milk and cheese. Stir in the cooked bacon, diced capsicum, grated zucchini, chopped spinach, almond meal, tapioca, baking powder and salt.
3. Once combined, pour mixture into the lined tin.
4. Bake for 50 minutes, until golden brown on top and skewer comes out clean. Let cool in the tin for 10 minutes before slicing into 12 squares.
Store in an airtight container in the fridge for up to 3 days.
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Easy and delicious, these light and crispy treats will be a hit for the lunchbox!
They're free from nuts and use a fructose-free sweetener to avoid sugar spikes to keep your kids energised the whole day.
With a few extra add ons for extra nutrition, give these a whirl and see what you think!