Low carb lupin Zucchini Slice
Description
This recipe is good for entertaining or for picnics or to take to work for lunch. It can be eaten hot or cold.
Ingredients
- 1.5 cups Lupin Flour (200g)
- 1/2 cup Polenta
- 100 grams Feta cheese
- 4 tablespoons Plain Yoghurt ((full cream used in calculations))
- 1 Medium Zucchini
- 3 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh Dill (chopped)
- 2 tablespoons Fresh Mint (Chopped)
- 10 Cherry Tomatoes (Cut in half)
- 10 Olives (Sliced)
- 1/2 cup EV Olive Oil
- 4 Eggs
- 1 clove Garlic (Crushed)
- 1 teaspoon Bicarb Soda
Method
- Preheat oven to 170C (plus fan) & Spray a medium sized loaf pan (11cm x 22cm) with oil and line with baking paper.
- Place grated zucchini in a colander, sprinkle with salt. Leave to stand for 15min.
- Using your hands squeeze out as much liquid as possible and set aside.
- Combine flour, polenta and soda in a large bowl.
This cake is quite moist like a flourless cake!
- In another bowl combine eggs, yoghurt, fetta, parmesan, olives, oil, herbs and zucchini.
- Fold egg mixture into flour mixture.
Batter will be sticky. Pour batter into prepared tin.
- Place sliced tomatoes on surface & Bake for 45 minutes or until golden and skewer inserted into the centre comes out clean.
- Allow to cool in tin for 5 minutes, then invert onto a wire rack to cool completely.