My New Favourite Slice

Yesterday I made my version of The Global Vegan’s Peanut Butter Crackle Slice ( I have an allergy to peanuts so used almond butter/paste). This is my new go to, must have dessert/snack/slice.  Sweet but with only a 5 dates for sweetness, a little salt to balance, cranberries and coconut for contrast in texture and a little more sweetness,  crunch – the puffed rice and the coconut oil or cocoa butter to hold all together and I used 70% cacao dark chocolate to melt and put on top. This is a raw slice so aside from the melting of chocolate and oils no cooking required – just pop in the freezer for an hour or two.  This is divine! Dairy free, gluten free, processed sugar free, it has a good wack of protein and good oils.  Perfect!

Zucchini Slice

Zucchini slice is easy to make, great for lunch boxes, afternoon teas and to take on picnics. It’s great hot or cold.


2 zucchini, grated (drained to remove excess moisture)
1 large onion finely chopped
3 rashers bacon finely chopped ( or replace with semi sun dried tomatoes)
1 cup tasty cheese grated
1 cup self-raising flour ( plus an extra 2 or 3 tablespoons if mixture is very runny)
½ cup of oil
5 eggs

Tomato for garnish


Preheat oven to 170°C. Line a baking tin (any shape about 4-5 cm deep) with non stick baking paper.

Combine drained zucchini, onion, bacon, ( or replace bacon with sun-dried tomatoes if vegetarian), flour and cheese in a large bowl.

Add oil and lightly beaten eggs, and mix.  Season with a little salt and pepper.  Pour into tin. Decorate with thin slices of tomato if desired.

Bake for 35-40 mins until golden and set.  Allow to cool slightly before cutting


I made this for an afternoon tea snack when we had a houseful of visitors over Christmas. It went down very well with adults and teenagers alike.  Any that was left was eaten cold the next day – just as yummy cold.