This is an alternate recipe for a zucchini and carrot slice. Normally cheese is used to bind this recipe together however no cheese is used here. This slice is therefore slightly crumbly but still manageable.

Serves 4-6


  • 2 large zucchini, grated
  • 3 medium-large carrots, grated
  • 1 red onion, finely diced
  • 1 cup of raw cashews (soaked for 2 hours if you can)
  • 1/2 cup chia seeds, sprouted in water (as below) OR 4 eggs, lightly beaten
  • 2/3 cup organic coconut flour
  • 1/4 cup organic coconut oil, melted
  • 1 tsp sodium bicarbonate
  • 1 tsp ground black peppercorns


  • Place the chia seeds in a bowl and pour over the water. Within about 90 seconds you will see the seeds absorb the water and start to thicken. If it gets too thick and hard, add some more water and mix it in well and it will soften. The chia seeds will now behave like egg white. If you aren’t set up for this process yet, just use the eggs until you get sorted. Sprouted chia is shown below:


  • Place all the vegetables in a food processor and process until coarsely diced (we want a nice texture). If you don’t have a processor, simply grate and dice by hand.
  • Then mix the diced vegetables with all other ingredients together in a large bowl and then pour over the sprouted chia seeds and liquid coconut oil and mix until the mixture forms into a ball..


  • Grease a large baking tray or slice/cake tin with coconut oil and place the mix in so that the slice is about 2-3 cm thick.
  • Bake at 180 degrees (350 F) for 1 hour or until golden brown on top and cooked through the middle.

Use left over slice as a great kid’s lunch or afternoon snack. Serve with a green salad as a great lunch or light meal.



One Response to Zucchini slice

  1. Val says:

    This is so good and so healthy! Lovely with the pumpkin salad and fruity sauce!

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