Ingredients
- 500 g sweet potato.
- 2 zucchinis.
- 2 cloves garlic, finely grated.
- 1 cup almond meal.
- 6 eggs.
- 1 pinch cayenne pepper.
- 3 tablespoons tamari.
- 1/2 cup coconut cream.
- 1/2 cup basil, fresh (or flat-leaf parsley), finely chopped.
- Sea salt and pepper to taste.
Directions
- 1. Preheat oven 180ºC / 350ºF / Gas Mark 4
. Line a medium-sized springform cake tin and set aside.
2. Grate sweet potatoes on largest-option side of grater. Set aside.
3. Grate zucchinis on largest-option side of grater. Add to sweet potato and set aside. Combine all ingredients together in a large bowl and mix well. Season with salt and pepper.
4. Tip contents of bowl into baking dish and bake for approximately 1 hour or until the centre of the bake is firm to the touch.
5. Allow to cool in tin for 5 minutes before gently sliding the slice out onto the bench. Cut into 6 large pieces or smaller as desired. Top a few sprigs of basil or parsley to serve.
This recipe is the perfect thing to have stashed when hunger strikes. Impress your friends with this Savoury Sweet Potato Slice, and with any leftovers, wrap in individual portions and freeze for a quick snack or breakfast later!
Ingredients
- 500 g sweet potato.
- 2 zucchinis.
- 2 cloves garlic, finely grated.
- 1 cup almond meal.
- 6 eggs.
- 1 pinch cayenne pepper.
- 3 tablespoons tamari.
- 1/2 cup coconut cream.
- 1/2 cup basil, fresh (or flat-leaf parsley), finely chopped.
- Sea salt and pepper to taste.
Directions
- 1. Preheat oven 180ºC / 350ºF / Gas Mark 4
. Line a medium-sized springform cake tin and set aside.
2. Grate sweet potatoes on largest-option side of grater. Set aside.
3. Grate zucchinis on largest-option side of grater. Add to sweet potato and set aside. Combine all ingredients together in a large bowl and mix well. Season with salt and pepper.
4. Tip contents of bowl into baking dish and bake for approximately 1 hour or until the centre of the bake is firm to the touch.
5. Allow to cool in tin for 5 minutes before gently sliding the slice out onto the bench. Cut into 6 large pieces or smaller as desired. Top a few sprigs of basil or parsley to serve.