Zucchini Slice

Zucchini Slice

You asked for it! So here it is. My favourite savoury snack… Zucchini Slice. I make a large one at the start of the week so my sister and I can snack on it at work.

What I love about this one is it doesn’t have any bacon or ‘cheese’. Instead, I have added in cottage cheese to make it a little lighter and left out the bacon in place for more veggies – and boy does it have a lot of veggies!!

That does not mean to say bacon and cheese don’t have a place in a healthy diet, I just prefer to leave bacon to have with eggs on the weekend – and well cheese with a wine…

Zucchini Slice

You asked for it! So here it is. My favourite savoury snack... Zucchini Slice. I make a large one at the start of the week so my sister and I can snack on it at work.What I love about this one is it doesn't have any bacon or 'cheese'. Instead, I have added in cottage cheese to make it a little lighter and left out the bacon in place for more veggies - and boy does it have a lot of veggies!!That does not mean to say bacon and cheese don't have a place in a healthy diet, I just prefer to leave bacon to have with eggs on the weekend - and well cheese with a wine...
Course Snack
Keyword savoury, Zucchini
Prep Time 12 minutes
Cook Time 50 minutes

Ingredients

  • 8 eggs
  • 1 1/3 cup SR flour
  • 1 small brown onion
  • 500 g zucchini grated
  • 200 g carrot grated
  • salt and pepper
  • 1 cup cottage cheese
  • 1/3 cup Rice Bran Oil or other flavorless oil

Instructions

  • Preheat the oven to 180C and line a square 8x8 inch baking tray with baking paper.Whisk the eggs and flour together in a large bowl until smooth. Then add in zucchini, carrot, onion, salt and pepper. Fold the egg mixture over the veggies to combine. Finally, stir in the oil and cottage cheese. Then pour into the baking tray and cook in the oven for 40-50min or until golden brown and just cooked through. Allow to cool completely before slicing.
Peanut Butter Crunch Slice

Peanut Butter Crunch Slice

 

Peanut Butter Crunch Slice

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[Ingredients]

SERVES: 16
INGREDIENTS:

1 cup peanut butter

1/3 cup honey

3.5 cups corn flakes

1/3 cup coconut oil

Topping

300g chocolate

1/3 cup coconut oil

 

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[Method]

Prep TIME: 15mins
Cooking TIME: 4hrs + 2hrs
Method:

Melt the Peanut Butter, honey and Coconut oil in a small saucepan. Then pour over the cornflakes and stir to cover. Pour the mixture into a lined 8x8inch baking tray and press down with the back of a spoon. Set in the fridge for 4hrs or over night.

Meanwhile, melt the chocolate and coconut oil in a boil over a saucepan of water. Make sure the water is not touching the base of the boil. Once melted pour the chocolate over the peanut butter slice and return to the fridge to set for 2hrs. Use a hot knife to slice into squares.

Keep in the fridge for up to 1week or in the freezer for 1month – if it lasts that long!!

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Zucchini Lemon Bliss Balls

Zucchini Lemon Bliss Balls

I LOVE LOVE LOVE to snack. Ask anyone at the office, I swear I must annoy them with how often I get up to raid the fridge. So when I do snack I try and make sure I have healthy options on hand. These bliss balls are just that! Healthy and delicious with the bonus of an extra boost of veggies in your diet – winning!

 

Zucchini Lemon Bliss Balls

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[Ingredients]

SERVES: 12
INGREDIENTS:

3/4 cup grated zucchini

1/3 cup almonds

1/2 cup dates

Zest of 2 lemons

Juice of 1 lemon

1/2 cup rolled oats

1/3 cup coconut flakes

1/3 cup desiccated coconut

 

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Prep TIME: 10mins
Method:

 

First, grate the zucchini and place it in a sieve to drain all of the liquid from the zucchini, stand for at least 10mins. After 10mins squeeze the zucchini with your hand to remove any excess liquid.
Then put the almonds together with the dates into a food processor or blender and process until a sticky mixture forms. Then add the lemon zest and juice. Tip mixture into a bowl and mix through zucchini, rolled oats and coconut flakes. Knead the mixture with your fingers to ensure it all sticks together. If it appears a bit crumbly add in 1 tbsp coconut oil – this could indicate that there is still too much liquid in the zucchini when added in. Form the mixture into balls and then roll in desiccated coconut. Chill in the fridge for 30mins then enjoy!

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Baked Falafels

Baked Falafels

 

Middle Eastern food is one of my absolute favourite cuisines. When I was at work the other day I was speaking to an Arabic colleague and she told me how to make the perfect falafels. So I knew I had to try it out. But I wanted to try baking them instead of frying them like traditional recipes. This is my take on traditional (baked) falafels! The flavour is amazing, though the texture is slightly different because there is no way to get that usual crunch without all the oil!

The best-baked falafels

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SERVES: 4
INGREDIENTS:
  • 2 x 400g cans chickpeas
  • 1 brown onion, chopped finely
  • 3-4 cloves garlic, crushed
  • 1/4 cup fresh parsley
  • 1/4 cup fresh coriander
  • 2 tsp ground cumin
  • 2tsp paprika
  • salt and pepper to taste
  • 1/2 cup almond meal

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[Method]

Prep TIME: 15mins
Cooking TIME: 15mins
Method:

Add all ingredients, except almond meal, to a food processor then process until all combined, but before chickpeas turn to a smooth paste (about 3mins). Add in 1/4 cup almond meal. Allow mixture to sit for 20mins to develop flavours. Then form into balls, and place on a greased tray. Bake in a moderate oven for 20-30mins or until golden and the surface begins to crack.

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