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 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
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.