So here’s what happened when my favorite everyday treats met up with some extra squash in town…
SNACK BREAD…er.. CAKE! Moist, interesting in flavor, and unique enough to serve to a guest or eat it up yourself! You’ll love it.
4 zucchini (shredded with food processor)
1 ripe large avocado (mashed up)
1/3 cup dried figs (I love black mission)
1/4 cup maple syrup (unrefined and dark)
1/2 cup coconut oil
1 cup blanched almond flour (fine)
2/3 cup coconut flour
1/2 tsp each baking soda and baking powder
1 dash of cinnamon (sift with coconut flour, baking soda, and baking powder)
1 Tablespoon vanilla paste
Couple dashes of Himalayan salt
Freshly ground black pepper
WHAT TO DO:
Heat oven to 350 degrees.
Prep your baking pan with coconut oil.
Chop up figs and put in food processor with avocado and give it a good whirl until well mixed.
Combine all the wet ingredients in the food processor. Pour wet and dry ingredients together into a mixing bowl and add shredded zucchini. Stir together gently; don’t over do it. When just mixed enough, pour into your pan.
Freshly milled black pepper on top of the cake batter adds an interesting subtlety, if you would like to try it.
Pop in oven until toothpick comes out clean. Check it at 30 minutes.
Cool, cut up into squares and save as a happy snack.