Kaye Waterhouse is a Nutritionist, Nutritional & Wellness Coach and shares her green seed slice recipe.

Green Seed Slice

  • Author: Kaye Waterhouse



  • 2.5 cups of almond meal
  • 1 large zucchini, grated
  • 1 cup of mixed seeds (I used pepitas, hemp, and sunflower)
  • 1 cup coconut sugar
  • 2 eggs, lightly whisked
  • 2 tablespoons melted coconut oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder


  1. Preheat oven
  2. Place the seeds in a small bowl and cover with hot water, allow to sit & soak. This gives them  lovely popping texture when they’re baked.
  3. Combine almond meal,  coconut sugar, and cinnamon in a large mixing bowl
  4. Using your hands, squeeze as much excess water out of the zucchini as you can, before adding to the bowl.
  5. Finally, add in the eggs, and coconut oil, stirring well to combine.
  6. Grease a loose-base baking pan. Quiche tins are ideal – that way the slice can just pop out!
  7. Press the slice mixture into the pan with the back of a spoon
  8. Drain the water from the seeds and sprinkle over the slice, pressing gently into the mixture to fix in place.
  9. Bake in the oven at 170 degrees for 15 mins.
  10. Allow to cool slightly before transferring to the fridge to cool completely, before slicing.