Zucchini Slice

"My Husband loves a couple of slices of this for his lunch at the moment, I make a batch once a week and freeze it" 

5 Eggs
1 Cup of Self raising flour
Pinch of Slat and pepper
375 Grams of grated Zucchini
200 grams Bacon diced
I large onion diced finely
1 Cup of grated cheese, cheddar or Colby
1/4 Cup of vegetable oil

Pre heat oven to 180 Degrees Celsius.
Combine Eggs, Flour and Salt in a large bowl.
Add the rest of the ingredients and mix well.
Line a square Cake tin with Baking paper [no need to butter to tin].
Pour mixture into the Tin, I also like to add some slices of tomato to the top.
Put in the oven for 40 minutes until the top is browned and firm.

Notes: - This mix also works in muffin tins lined with baking paper.
           - I like to use a decent size cake tin so the mix isn't too thick [not more than 2 cm] otherwise I find it is harder to get it to cook through.

"This is the original recipe I got from some friends in Tassie - thanks Twins :)"

Magic Bean Chocolate Cake - "Gluten Free"

"I made this cake for my sister who can't eat Gluten and we couldn't believe it was made of beans and very low in fat for a cake."

420gm Can of Red Kidney Beans drained
1Tbs Water
1Tbs Vanilla Essence
1/2 cup Coconut Oil
4 Eggs
1 teaspoon of Baking Powder
1/2 teaspoon Bi-carb Soda
60g Cocoa powder
180g of Caster Sugar

Preheat oven to 180 degree celsius
Combine Kidney Beans, Water, Vanilla Essence, Coconut Oil and one egg in a food processor until the beans are completely puréed.
Add the remaining ingredients and combine well in the processor.
Line baking tin with baking paper [no need to butter the tin] and add the mix. This mix can also be used in muffins.
Bake for 30-40 minutes until a toothpick comes out clean, or when the top of the cake is firm and bounces back when softly pressed.

CWA Cheat Scones

I was so happy when I found this easy scone recipe that didn't require the mess of rubbing butter into flour. I now make Scones with my toddler all the time, she loves cutting out the Scones.

3 cups Self Raising flour
Pinch of salt
1 Cup Cream
1 Cup Milk

Heat oven to 220 degrees Celsius.
Put Self Rising flour and salt in a large bowl.
Add milk and cream and combine, if the mixture is too sticky add more flour.
Roll out onto a floured surface and roll to a thickness of around 1.5cm, or to your liking.
Cut out circles and place on a lined baking tray, you can brush the tops with butter or milk if you like.
Put in oven for 8-10 minutes.

Serve with jam and Cream.
I usually make whipped cream which is 100gms of Cream whipped with a teaspoon of caster sugar and a teaspoon of Vanilla extract.

Note: - You can easily add dried fruit to the mix, such as Dates and Sultanas.
         - I used Light cream and and the scones worked out fine. But light cream will not whip very well, you will need to whip it for at least 10 minutes in a mixer and even then it wont be really stiff.