As I was skiing down on my last run of the day, I was day dreaming about a cup of tea a warm piece of zucchini bread. So, I went home a created this! Enjoy : )
~Vegan & Wheat-Free ~
Ingredients:
2 tbsp ground flaxseed
1/4 cup water
1/4 cup almond butter
1/4 cup maple syrup
1/2 cup apple sauce
1/2 tsp vanilla
1 cup oat flour
1/2 cup teff flour
1/4 cup dark buckwheat flour
1/4 cup ground flaxseed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp himalayan salt
1 tsp ground cinnamon
1/2 cup coconut milk or another plant milk
3/4 cup grated zucchini
1/2 cup grated apple
1/4 cup raisins
1/4 cup pumpkin seeds
Set oven to 375F
In a small bowl add 2 tbsp ground flax seed and water and mix well. Set aside (a mix again in about 5 minutes). In a medium bowl add almond butter, maple syrup, apple sauce and vanilla. Mix well to thoroughly combine. In a large mixing bowl add flours, 1/4 cup ground flaxseed, baking powder, baking soda, salt and cinnamon. Use a whisk to aerate the flour and evenly combine ingredients. Add ground flaxseed/water mixture to the wet mixture in the medium bowl. Mix well. Add wet mixture to dry mixture and stir to just combine, while slowly adding plant milk. Once mixed in well, add grated zucchini and apple. Mix to combine. Add raisins and pumpkin seeds and mix to combine evenly. Lightly grease a loaf tin with coconut oil or avocado oil. Pour mixture into tin and spread around mixture. Bake at 375F for 1 hour and 15 minutes. Allow to cool in tin for about 10-15 minutes then remove from tin and place on cooling rack until completely cool. Store in airtight container for 2-3 days. Store in fridge for up to 1 week. Enjoy!
Prep & baking time:
Prep time ~ 30 minutes
Baking time ~ 1hr 15 minutes
Total time ~ 1 hr 45 minutes
Love the Power of Food:
Dark Buckwheat Flour
Buckwheat makes a wonderful flour for baking. Rich in minerals such as manganese, iron, copper and magnesium, this seed is a great nutrient rich flour alternative. It works well blending it with other flours as it is quite dense when used on it's own. Dark buckwheat flour is less refined than light buckwheat flour so contains more nutrients, but does create a denser consistency when baking with it.
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