1 zucchini (grated)
3 large florets broccoli (roughly chopped)
2 garlic cloves (crushed)
1 cup self-raising flour or Gluten Free SR flour
1 cup grated cheese
¼ cup chopped parsley
4 eggs (lightly beaten)
¼ cup milk (I used rice milk)
¼ cup coconut oil
Pre-heat oven to 180ºC. In a very large bowl, mix the carrot, zucchini, broccoli, garlic, flour, cheese & parsley. Add the eggs, milk & oil and combine well, seasoning with salt & pepper if you wish. Pour mixture into a greased & lined slice pan, spreading and smoothing with a spatula. Bake for 30-35 minutes or until golden brown.
I’ve made this a few times, and usually play around with the ingredients a little. This time I added a little cayenne pepper alongside of the Himalayan salt when seasoning the mixture. That gave it a hint of a bite. I have in the past changed the ratio of oil and milk by reducing the oil added and making up for it in the milk quantity. It still works but will just be a teensy bit drier. And that’s not an issue because it’s a VERY moist slice, with all the veggie fluid in it. Simply delish!
Sheepishly I must admit to some laziness in this last batch: I used dried parsley instead of my own fresh herb, and worse, I used olive oil instead of coconut because I didn’t want to have to melt it down. (Coconut oil solidifies at about 18ºC) Olive oil should not be heated above 120ºC as the heat energy destroys its health benefits (the phenols).