Monday, December 1, 2014

Zuchinni Breads and cakes

3 great recipes that i will someday remember to update with my pictures and modifications - a few quick things that will make sense after you read all the recipes --  I always puree my zuchinni, these recipes are interchangeable with pumpkin and while they are good as is they taste WAY BETTER with pumpkin puree (fresh/frozen/dehydrated are all better than canned)..  maple syrup can be subbed for honey or coconut/regular sugar - the cake works with all coconut flour but the breads do better with minimal coconut flour and more millet/rice/sorghum - the apple sauce can be subbed for more zuc or pumpkin

Chocolate Zuc Bread

Chocolate Chip Zuc Bread

Chocolate Chip zuc cake

Green Tomato Muffin recipe (VEGAN/GF)

2 cups pureed green tomatoes
1/2 cup Coconut Oil
1 cup coconut sugar
2 flax eggs (1T flax meal + 3T water = 1 flax egg)
2 cups GF flour (I did a 1/8cup Tapioca Starch, the rest millet or sorghum flour)
1/4 t Salt
1.5 t baking soda
1t ground nutmeg
1t ground cinnamon 
1/2 cup chopped pecans or walnuts (optional)

Preheat oven to 350

Mix wet & dry (except nuts) ingredients in separate bowls,  then combine and add nuts be careful not to over mix

Immediately and carefully transfer to greased muffin tins (this recipe makes about 18-20 muffins)

Bake for 20-25 mins