This recipe originally came from She Let them eat Cake. com I made it for my county fair and recieved an honorable mention on it! ½ cup room temperature coconut oil (not liquid) ¾ cup sugar 1 tablespoon of ground chia combined with ¼ cup warm water 4 tablespoons unsweetened applesauce 1 teaspoon vanilla ½ cup dairy-free milk combined with ½ tablespoon apple cider vinegar 1 tablespoon psyllium seed husk ½ cup tapioca flour 1 cup teff flour 1 cup almond flour ¼ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 1 teaspoon baking soda ½ teaspoon cinnamon 2 cups grated zucchini 1/3 cup chocolate chips for sprinkling Instructions 1. Preheat oven to 375 degrees F and grease a 9 by 5 inch loaf pan. 2. Cream coconut oil and sugar in a big bowl. 3. Add ground chia, applesauce, vanilla, dairy-free milk-vinegar combo, and psyllium seed husks. Stir well to combine. 4. In a smaller bowl, sift and stir tapioca flour, teff flour, almond flour, cocoa powder, baking powder, sea salt, baking soda, and cinnamon. 5. Stir in grated zucchini and mix well. 6. Scrape batter into prepared pan and sprinkle with chocolate chips. 7. Bake for 40-50 minutes – check for doneness with a knife. 8. Let cool for 10 minutes in the pan and then carefully remove loaf onto a wire rack to cool completely.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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