Permacooking

Delicious ways to reduce food waste


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Zucchini Tortillas

Really amazing zucchini tortillas, yum!

http://mariamindbodyhealth.com/zucchini-tortillas/

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How to Eat Zucchini

Do you grow it? Then you probably have 700 zucchini right now…….right?
 They kind of explode starting in July. The good news is, there are so many things you can put zucchini into, and so many ways to eat it (personally, I never get tired of it simply grilled…..yum)

http://inthelittleredhouse.blogspot.ca/2012/07/how-to-eat-zucchini.html


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Recipe – Nourishing Zucchini Cake

In all my recipes where you read ‘flour’ I personally use coconut flour, rice flour, or almond flour. Where you read `milk`I use almond milk. Instead of `sugar` I use stevia (Truvia), raw honey, coconut sugar, and in rare occasions some brown sugar. When you see `oil` I use coconut oil and sometimes ghee.

For this recipe, I didn’t use 3 cups of wheat flour. Instead, I used 1 and 1/2 cups almond flour combined with 1 and 1/2 cups rice flour. Also, I chose to omit icing sugar.

 

Nourishing Zucchini Cake

Ingredients:

2 cups chopped zucchini 3 eggs

2 cups sugar

½ cup oil

3 cups wheat flour

1 tablespoon  cinnamon powder

1 tablespoon vanilla extract

1/2 cup  raisins

2 tbsp. baking powder

1/2 cup icing sugar for decorating

 

Preparation:

Blend the zucchinis, eggs, sugar, and oil together

In a bowl, place the flour, cinnamon, vanilla and raisins and pour in the batter made ​​with zucchini

Stir well and add the baking powder. Place on greased and floured cake mold. Bake in preheated oven until golden. Check with a toothpick

Unmold and sprinkle with icing sugar.
Tip: You can substitute raisins for dark chocolate chips

 

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