If you, like me, grew up in Australia in the 80’s and 90’s you are surely familiar Veggie (or Zucchini) Slice. It must have been on the dinner rotation at least a couple of times a month at our house. The good old fashioned recipe is veggie packed but also includes white flour and plenty of grated cheese. My Mum is an excellent cook and along with me, as we have learned more about nutrition over the years, our recipes have evolved. Mum and I have both been experimenting with this classic recipe of late and this is my 2015 incarnation of the recipe. 

This slice is perfect as part of a main course. Just add salad and you have a hearty substantial meal. It makes a great quick snack, even a breakfast and is perfect for kids and picnics. 

veggie slice 1

Veggie Slice
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Ingredients
  1. 1/2 cup gluten free flour (or wholemeal flour)
  2. 1/2 cup besan (chickpea) flour
  3. 1/2 cup savoury yeast flakes
  4. 1 teaspoon of GF baking powder
  5. pinch each of garlic granules, onion powder and pink salt
  6. 2 carrots
  7. 2 zucchini
  8. 200g pumpkin
  9. small handful fresh mint (or parsley, coriander, chives, spring onions)
  10. 5 organic free-range eggs
  11. 1/2 cup extra virgin olive oil + extra for greasing dish
Instructions
  1. Pre-heat your oven to (180degC).
  2. Add the flours, yeast flakes, baking powder garlic granules, onion powder and pink salt into a mixing bowl and stir together well.
  3. Peel the carrots and pumpkin.
  4. Grate the carrots, zucchini and pumpkin into the mixing bowl.
  5. Finely chop the herbs and add to the mixing bowl.
  6. Stir the contents of the bowl well until evenly combined.
  7. Lightly beat the eggs and combine with the oil.
  8. Poor the egg/oil mixture into the mixing bowl and combine everything together well.
  9. Grease and line a medium baking dish (e.g. 30 x 20cm lamington pan) and spoon in the veggie batter.
  10. Smooth the top and bake in a moderate (180degC) oven for 30min or until firm and golden.
Veggies & Me https://www.veggiesandme.com/
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