We have put so much love and care into our garden this summer, and it is rewarding us handsomely. We are flooded with apples, zucchini, celery, lettuce, and more, and I am loving it. It makes me be creative in the kitchen with the sudden influx of certain produce. We have made an endless amount of zucchini noodles, I have made huge batches of this summer squash lentil soup, and last night we had the zucchini spring salad. I often add zucchini to baked goods, but have realized that there is not a single recipe for it here on the blog. So here we go! Cacao is perfect anytime you want to add a veggie to a sweet dish, because it pretty much covers taste and color of anything. Give these a try, your kids will love them!
Preparation time: 30 minutes
Makes 6 muffins:
1 Tbsp chia seeds
1/4 cup maple syrup
1/4 cup raw cacao powder (raw not processed!)
1/4 virgin coconut oil
1 Tbsp almond butter
1 tsp vanilla extract
1 cup grated zucchini
1 3/4 cups oat flour
2 tsp baking powder
Pre-heat oven to 200°C/ 400°F, and line a muffin tray with muffin cups.
Place the chia seeds in a small bowl together with 3 Tbsp water, stir, and set to the side.
Combine the maple syrup, cacao powder, coconut oil, almond butter, vanilla extract, and 1/4 cup water in a blender, and blend until smooth.
Add the grated zucchini, oat flour, and baking powder, and combine.
Fill 3/4 of the muffin cups, and bake for 20 minutes.
They will keep well in the fridge for up to 1 week, but are best fresh out of the oven!