Crispy Veggie Slice
If you're looking for a delicious, crunchy recipe that will get veggies into your fussy eaters, then this is the recipe for you. This is the ultimate veggie-loaded recipe, as it is crispy, crunchy, and delicious. Crunchy foods are the most well-loved texture for fussy eaters, and this veggie slice definitely has crunch. It is loaded with fibre, vitamin A, Beta carotene and healthy fats, plus 3 different types of veggies. It’s also super versatile and you can swap out the vegetables to suit your kids’ preferences. It’s also perfect for the lunchbox and can be served as a meal or snack for everyone.
Crispy Veggie Sice
DIETARY: VEG, GF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Beginner
SERVES: 18
PREP: 15 mins
COOK: 35-40 mins
EQUIPMENT: Vegetable grater
INGREDIENTS:
2 potatoes (320g), peeled and grated
1 zucchini (160g), rinsed and grated
1 carrot (120g), peeled and grated
¾ cup (130g) buckwheat flour
1 cup (100g) parmesan, plus extra for topping
½ cup (125ml) water
1 tbsp (20ml) extra virgin olive oil
Sea salt and pepper, to taste
METHOD:
Preheat the oven to 200°C and line a baking tray with baking paper.
Grate all the vegetables and combine with the rest of ingredients in a large bowl.
Spread the batter evenly onto the baking tray, sprinkle with some extra parmesan and bake for 35-40 mins.
Allow to cool slightly, then cut into squares and enjoy!
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
TIPS:
Allergy tips:
For a dairy-free version: Leave out parmesan cheese or swap for nutritional yeast.
Easy ingredient swaps:
Swap carrots for parsnip or pumpkin.
Swap potatoes for sweet potatoes.
Swap buckwheat flour for wholemeal flour of choice.Additional boosters:
Add a tablespoon of chia seeds to the mix before baking.Baby-friendly version:
Serve mashed or in finger food-sized pieces.