Allergy information: DF, WF, GF.
  • CourseKids, Lunch, Snacks
Servings Prep Time
8slices 15minutes
Cook Time
Servings Prep Time
8slices 15minutes
Cook Time
  • 1 large sweet potatoskin on grated, about 500g
  • 2 zucchinisgrated
  • 2cloves of garlicminced
  • 1/2cup fresh basil or flat leaf parsleyfinely chopped
  • 1cup almond meal
  • 6 eggs
  • 1/2cup coconut cream
  • 3tablespoons tamari
  • pinch of cayenne pepper
  • Seasoning to taste
  1. Preheat oven to 180C. Line a medium sized spring form cake tin and set aside.
  2. Grate the vegetables, mince the garlic and chop the fresh herbs into a large bowl.
  3. Add all remaining ingredients into the same bowl and mix well. Season to taste.
  4. Tip contents of the bowl into the cake tin and bake in the oven for approximately 1 hour or until the centre of the bake is firm to the touch.
  5. Allow to cool in the tin for 5 minutes before sliding out the slice onto a serving dish.
  6. Top with freshly chopped herbs
Recipe Notes

This recipe was created by my gorgeous and very talented friend Angie Cohen from Love Life & Gluten Free.