Oatmeal bread with carrots and zucchini •¡No oven required!🫓🥕 [ESP-ENG]

Hello friends, I hope you are great and have had a great day, here we are very well, living a very hot day Diooos!
I think that incorporating healthier foods and meals to our diet is essential and more when you did not propose it before, the important thing is to start and well, also lately it happens to me that if I eat flour very often I feel discomfort so I have been looking for alternatives to alternate the use of this and this is where today's recipe comes in, a delicious and nutritious oatmeal bread with carrot and zucchini that also does not need oven so that will not be an excuse, without further ado here I leave you its elaboration 🫓🥙.

Preparación | Preparation

✨ Tomé tanto la zanahora como el calabacin, los lavé muy bien y retire cáscaras o concha para luego rallarlas por la parte mas fina del rallador y llevar a un recipiente donde luego agregué el huevo y la pizca de sal

✨ I took both the carrot and the zucchini, washed them very well and removed the shells and then grated them on the finest part of the grater and put them in a bowl where I added the egg and the pinch of salt.

✨ Luego de dar una breve mezclada a los ingredientes húmedos, agregué la taza de harina de avena (tambien podria ser en hojuelas pero es preferible la que en harina) y junto a ella incorporé una cucharadita de polvo de hornear e integre todo muy bien.

✨ After briefly mixing the wet ingredients, I added the cup of oat flour (it could also be in flakes but it is preferable the one in flour) and together with it I added a teaspoon of baking powder and integrated everything very well.

✨ Esta mezcla queda con una consistencia bastante espesa lo cual es maravilloso para el caso como el mio en que no contaba con algún molde pequeño para dar formita, entonces lo hacemos de manera directa en la plancha caliente con ayuda de una cuchara y dejamos cocinar a fuego bajo hasta que dore por ambos lados y notemos que las orillas estan bien cocidas (tarda un estimado de tiempo de lo que hacemos una arepa de harina de maíz tradicional)

✨ This mixture has a fairly thick consistency which is wonderful for the case like mine in which I did not have a small mold to shape it, so we do it directly on the hot griddle with the help of a spoon and let it cook over low heat until it browns on both sides and we notice that the edges are well cooked (it takes an estimated time of what we do a traditional corn flour arepa).

✨ Una vez lista solo nos queda abrir el pancito a la mitad y rellenar a gusto, en mi caso lo hice con queso mozarella, jamón y huevoa revueltos..

✨ Once ready, we just have to open the bread in half and fill it as desired, in my case I did it with mozzarella cheese, ham and scrambled eggs.

Resultado | Result✨

Realmente además de ser una opción mas saludable, es netamente rica y muy fácil de hacer, que podemos adecuar con el relleno o acompañante de nuestra preferencia..
Sin mas amigos, me despido esperando que les guste ¡Hasta una próxima oportunidad!

In addition to being a healthier option, it is really tasty and very easy to make, and we can adapt it to the filling or side dish of our preference.
Without further ado, friends, I hope you like it. See you next time!