I’ve been working on adapting a zucchini slice for some time and I’ve finally nailed it!! This is delicious. So easy and quick to make and perfect for allergy friendly lunchboxes
Grain Free| Gluten Free | Dairy Free | Egg Free | Wheat Free | Soy Free
You will need...
2 cloves garlic, chopped finely
1 cm piece ginger, grated
6 rashers bacon, sliced finely
2 Cups Besan flour
3/4 cup rice milk
1 teaspoon Savoury Yeast flakes
1/4 cup sunflower oil (or another light flavoured oil)
Herbamare, freshly ground pepper
What to do...
Grease and line a loaf tin. Preheat oven to 200C.
Coarsely shred or grate zucchini and carrot. Place into a mixing bowl. Add garlic, ginger, bacon yeast flakes and seasoning. Mix with a spoon (or hands) until combined.
In a separate bowl, combine flour, oil and rice milk. Stir until smooth. Pour into zucchini mixture and stir until combined.
Scrape mixture into prepared loaf tin. Cook in preheated oven for approximately 30-35 minutes.
Remove from oven and allow to cool. Remove from pan and slice into pieces. Alternatively place in fridge overnight and slice into pieces for lunchboxes