A healthy, high-protein, savoury snack
- 3 cups grated zucchini (excess moisture squeezed out)
- 1 cup chickpea (besan) flour
- 1 cup canned coconut cream or milk
- 2 tbsp tapioca flour (or starch)
- 1/4 cup nutritional yeast
- 3/4 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1-2 tbsp finely chopped fresh herbs (I used parsley and thyme)
- 1/4 tsp turmeric
- 1/8 tsp cracked black pepper (optional)
- 1 tsp salt or to taste
- pinch kala namak (optional) *see note
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Preheat the oven to 175ºC (350ºF) fan-forced and line a 20x20cm baking pan with a large square of baking paper to cover all sides of the dish.
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Whisk all the dry ingredients (chickpea flour, baking powder, salt, pepper & spices) together in a large bowl until well combined.
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Add the coconut cream (or milk) and whisk again till a smooth batter forms.
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Add the grated zucchini (with excess moisture squeezed out) and fresh herbs and mix well with a wooden spoon.
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Pour the batter into the prepared baking pan and bake for 35-40 minutes, until just lightly golden and cracked on top.
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Allow to cool and then slice and serve as you wish! Stores in an airtight container in the fridge for up to 5 days.
*Available from Asian grocers or online, Kala Namak (a.k.a Black Himalayan Salt) has a distinct dark reddish/brown colour and a strong sulphurous flavour. A small pinch can give dishes more of an "eggy" taste.