Zucchini Breakfast Cake Recipe
Sweetened only with a half cup pure maple syrup, this cake is not overly sweet. Which makes it perfect for breakfast or a mid-afternoon snack. Almond meal, sorghum flour and quinoa flakes add protein and nutrition.
Ingredients:
2/3 cups almond meal
2/3 cup sorghum flour (or brown rice flour, if you must)
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1/4 cup light melted coconut oil
3 organic free-range eggs, beaten
1-2 tablespoons coconut milk, soy or rice milk, as needed
2 teaspoons bourbon vanilla
1 teaspoon almond extract
1 packed cup shredded zucchini, patted dry
Instructions:
Preheat the oven to 350ºF. Line an 8-inch Springform pan with a circle of parchment.
In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
Add in the maple syrup, coconut oil, beaten eggs, and one tablespoon coconut milk. Beat to combine. If needed, add another tablespoon of coconut milk to loosen the batter. Add the vanilla and almond extract. Beat the batter until it is smooth and slightly sticky.
Add in the shredded zucchini and stir by hand to combine.
Spoon the cake batter evenly into the lined cake pan. Smooth the top with wet fingers. I add a few strands of grated zucchini to the top for flecks of green.
Bake in the center of a preheated oven for about 30 minutes, until the top is golden and springy-firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the cake pan on a wire rack for five minutes. Loosen the edges with a thin spatula or knife and release the clasp on the Springform pan. Move the cake to the wire rack and continue cooling.
This filling, satisfying cake is very moist and slices best when cooled. Wrap and freeze leftover slices for easy to-go treats. (Especially if heading out in mad traffic.)
Ingredients:
2/3 cups almond meal
2/3 cup sorghum flour (or brown rice flour, if you must)
1/2 cup quinoa flakes (cereal flakes, not whole quinoa)
1/4 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1/4 cup light melted coconut oil
3 organic free-range eggs, beaten
1-2 tablespoons coconut milk, soy or rice milk, as needed
2 teaspoons bourbon vanilla
1 teaspoon almond extract
1 packed cup shredded zucchini, patted dry
Instructions:
Preheat the oven to 350ºF. Line an 8-inch Springform pan with a circle of parchment.
In a large mixing bowl, whisk together the almond meal, quinoa flakes, sorghum flour, tapioca starch, baking powder, xanthan gum, sea salt, cinnamon, ginger and nutmeg.
Add in the maple syrup, coconut oil, beaten eggs, and one tablespoon coconut milk. Beat to combine. If needed, add another tablespoon of coconut milk to loosen the batter. Add the vanilla and almond extract. Beat the batter until it is smooth and slightly sticky.
Add in the shredded zucchini and stir by hand to combine.
Spoon the cake batter evenly into the lined cake pan. Smooth the top with wet fingers. I add a few strands of grated zucchini to the top for flecks of green.
Bake in the center of a preheated oven for about 30 minutes, until the top is golden and springy-firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the cake pan on a wire rack for five minutes. Loosen the edges with a thin spatula or knife and release the clasp on the Springform pan. Move the cake to the wire rack and continue cooling.
This filling, satisfying cake is very moist and slices best when cooled. Wrap and freeze leftover slices for easy to-go treats. (Especially if heading out in mad traffic.)