Egg Free Zucchini Slice (AIP, Paleo, Vegan)
Only one problem…no grains can be used, no almond flour and no eggs.
Now watch me pull a rabbit out of my hat!
This recipe required some tweaking and could possibly have room for a few more. But I was surprised by the flavour and how it managed to hold together even without the egg.
The trick…the tapioca flour. Tapioca flour in baking or in sauces has a very stringy type consistency. If you make a gravy with it, its almost like cheese in its stretchy texture. Well…almost. Which made me think that tapioca was a great substitute for almond flour.
As for the egg, I used water and coconut oil and did a little ‘please hold together’ dance.
The end result was quite pleasant and a great substitute for those on AIP. A nice addition to this slice would be bacon or ham to boost the protein content and its a great way to use up all of your leftover veggies.
Give it a whirl and let me know what you think…
*Be warned, if you are hoping its going to taste like the egg version – you may be disappointed. This is not quite the same in texture of flavour. I mean…it doesn’t have egg. hellO!
- 3/4 Cup of Tapioca Flour
- 3/4 Cup Coconut Flour
- 2 teaspoons of Baking Soda
- 1 teaspoon of salt (or more to taste)
- 1/3 cup of coconut oil + tsp (melted)
- 1 Cup of water
- 3 Clove Garlic Minced
- 1 Onion, finely diced
- 2 medium zucchini, grated
- 1 small carrot, grated
- 1. Preheat your oven to 170 and oil a 8x8 baking pan
- 2. In a food processor, shred your onion, garlic, carrot and zucchini
- 3. In a separate bowl, add your flours, salt and baking soda and mix
- 4. Add water and coconut oil together and then add to the flour and mix until combined
- 5. Add the zucchini mixture to the flour mixture and mix until well combined
- 6. Flavour with a little salt
- 7. Bake for 35mins or until browned and cooked through
- 8. Remove from the oven and set to cool. Then place in the fridge in the baking tray to set nicely and then remove and slice!
- Don't try to slice when still warm or without setting in the fridge, it won't work! If you mixture is too wet when you place it into the oven, it won't set and be able to slice nicely. You can experiment by adding slightly more flour or more/less water to suit your preference.