Cheese and Veggie Slice
Welcome to a kitchen adventure where health meets happiness! Today, I’m whipping up my Cheesy Veggie Slice that’s not only delicious but also packed with colourful veggies. Say goodbye to mealtime battles and hello to a tasty, nutritious treat that will have your kids asking for more. Let’s dive into this quick and easy recipe that promises smiles all around!
DIETARY: VEG, NF
ALLERGENS: Dairy, Eggs, Wheat
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 18
PREP: 15 mins
COOK: 30-35 mins
EQUIPMENT: High-speed food processor
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1 medium carrot, peeled and roughly chopped | |
| 1 medium zucchini, rinsed and roughly chopped | |
| 2 eggs | |
| 250g Greek yoghurt | |
| 80ml extra virgin olive oil | |
| 120g grated cheese | |
| 280g wholemeal spelt flour | |
| 24g nutritional yeast | |
| 1 tsp baking powder | |
| 1/4 tsp baking soda | |
| Pinch of sea salt |
Topping
| 40g grated cheese |
Directions
1.
Preheat oven to 180°C and line a 20x30cm rectangular baking tin with baking paper.
Mark as complete
2.
Place carrot, zucchini and eggs into a high-speed food processor and process until smooth (Alternatively, grate the carrots and zucchini).
Mark as complete
3.
Add rest of the ingredients and process until combined.
Mark as complete
4.
Pour batter into the prepared tin, top with extra grated cheese and bake in the oven for 30-35 mins or until a cake tester comes out clean.
Mark as complete
5.
Allow to cool before slicing into small squares.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.
Allergies: For an egg-free version: Swap egg for a store-bought egg replacer. For a dairy-free version: Leave out cheese and swap milk for coconut, oat, or soy milk. For a gluten-free version: Swap wholemeal spelt flour for chickpea flour.
Easy ingredient swaps: Swap carrot and zucchini for seasonal vegetables of choice such as parsnip, pumpkin or sweet potato.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Peel zucchini before chopping. Make sure the texture is very smooth.
