So tasty....served fresh or toasted with a dollop of butter
1 medium zucchini, grated
1 1/2 cups Changing Habits Emmer Wheat Flour
1 tsp baking soda
3 free-range organic eggs
1/2 tsp Changing Habits Seaweed Salt
1 tbsp Changing Habits Rapadura Sugar
1/2 cups filtered water
1/4 cup Changing Habits Coconut Oil - melted
Fresh herbs of your choice (rosemary, thyme, parsley, coriander, dill)
1
Preheat your oven to 180 degrees celcius.
2
In a medium bowl, sift together flour, baking soda and salt and set aside.
3
In a large bowl, beat together eggs, sugar, water, and oil then stir in zucchini and herbs.
4
Add the flour mixture into the wet ingredients until combined. Do not over mix.
5
Oil a square pan with coconut oil, then pour in batter.
6
Bake for 35-40 minutes or until golden brown and cooked through.
7
Transfer to a cooling a rack and allow to cool until desired.
8
Serve fresh or toasted with a dollop of butter.
Ingredients
1 medium zucchini, grated
1 1/2 cups Changing Habits Emmer Wheat Flour
1 tsp baking soda
3 free-range organic eggs
1/2 tsp Changing Habits Seaweed Salt
1 tbsp Changing Habits Rapadura Sugar
1/2 cups filtered water
1/4 cup Changing Habits Coconut Oil - melted
Fresh herbs of your choice (rosemary, thyme, parsley, coriander, dill)
0 Comments