Preparation time
20min
Total time
1h 0min
Portion
6
portion(s)
Level
medium
- TM 5
published: 2017/04/01
changed: 2017/08/28
Ingredients
Egg-free Zucchini Slice (free from gluten and dairy, with a vegan option)
- 100 grams almonds, (OR substitute with nut of choice)
- 400 grams zucchini, roughly chopped
- 200 grams carrot, sliced
- 1-3 centimetres fresh ginger root, peeled
- 2 sprigs rosemary, leaves only
- 3 sprigs parsley, leaves only
- 200 grams bacon, roughly chopped
- 150 grams gluten-free flour
- 1 tablespoon Vegetable stock paste
- 180 grams water
- 2 tablespoons nutritional yeast
- 40 grams coconut oil, (OR substitute with oil of choice)
- to taste salt, pepper
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 190 C. Grease a 20x20cm baking pan.
- Place nuts in mixing bowl. Chop 7 sec/speed 9. Set aside.
- Place zucchini and carrots in mixing bowl. Chop 12 sec/speed 4. Check that vegetables are sufficiently chopped, repeating if necessary. Set aside.
- Place ginger and herbs in the mixing bowl. Chop 2 sec/speed 6. Scrape down sides of bowl with spatula.
- Place bacon in mixing bowl. Chop 2 sec/speed 5. Scrape down sides of bowl with spatula.
(For vegan option, omit the bacon. If desired, replace with sliced mushrooms in Step 7.) - Add flour, vegetable stock paste, water, nutritional yeast, oil, salt and pepper to mixing bowl. Mix 30 sec/speed 3. Scrape down sides of bowl with spatula.
- Remove half of the bacon mix from the mixing bowl. Add half the nuts/ zucchini-carrot mix and mix 30 sec/
"Counter-clockwise operation" /speed 4. Set aside and repeat with the remaining ingredients. - Pour mixture into baking pan and spread evenly with spatula. Place in oven and bake approx 40 minutes. Allow to sit for 5-10 minutes before slicing.
Tip
Depending on the type of flour used, you may need to adjust the amount of the flour and/or water. For coconut flour, I used only 80-90 grams.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
dtheg: I’m so glad that you and your husband enjoyed the recipe. I would suggest playing around with the amount of water or the type/amount of flour. Coconut flour is great at absorbing moisture, but you need to remember that you need nowhere near as much if using this. I hope you’re able to sort out your issues and get it just right.
Really easy to make and very tasty.
Mine was a bit more gloopy towards the bottom even after being in the oven for longer than suggested. Will make again but not as deep to see if this helps.
both myself and my husband lived it. Thank you for the recipe.