This slice is absolutely delicious, perfect for breakfast and lunch. It is something that can be made on a Sunday and kept in the fridge for easy additions to packed lunches during the week (what I have done this week). It is also great for picnics. It can be easily stored in a container and taken to be shared with friends and family. My family is obsessed with olives so they were a welcomed addition to this slice but feel free to leave them out if you don’t like them. Perhaps try experimenting with some sun-dried tomatoes or marinated artichokes as a substitute. I highly recommend this recipe. It is so quick and easy to put together and is such a time saver during the week!
RECIPE (makes 14 slices)
½ cup butternut pumpkin
¼ cup Kalamata olives, chopped
2 tbsp parmesan cheese, grated
2 tsp salt
1 tbsp dry oregano
½ cup almond meal
¾ cup wholemeal spelt flour
¼ cup almonds
2 tbsp olive oil
Extra almond meal for sprinkling
1. Grate the pumpkin in a large bowl. Grate the zucchini on a piece of paper towel and then squeeze out any excess liquid. Add the drained zucchini to the pumpkin.
2. Add the olives, cheese, salt, oregano, almond meal and flour to the bowl. Mix until combined.
3. Crack the eggs into a small bowl. Whisk well. Add the eggs to the pumpkin mixture and stir until well combined.
4. Greece a tray with olive oil. Sprinkle the bottom of the tray with a tbsp of almond meal. Pour the mixture on top. Sprinkle another tbsp of almond meal and the whole almonds on top.
5. Bake in a 180C oven for 45 minutes or until completely cooked through.
6. Allow to cool for 30 minutes before cutting it into pieces.