Sprouted Kitchen Love, Zucchini Bites

Hi there once again

As expected, the past week has been nothing but busy with a lot of coffee and little sleep. Welcome to the life of a college student. Put all of that aside I some how still found time to make just a few things from my new Sprouted Kitchen cookbook. The concept of the book is how to take whole foods to the next level. Pure genius! This is literally my “kitchen bible” at the moment. The pictures are perfect. The stories are real and the recipes are simply amazing. Flipping through the pages I am mesmorized.

One of the recipes I attempted was the Zucchini Bread Bites. Every summer growing up our family had and still has its fair share of zucchini thanks to about a dozen or so plants in the garden. I detested them so much. Hated the seeds, the mushyness of the vegetable, everything about the stupid thing. Now a days, things are a bit different. J’adore zucchini! I’ve made Zucchini Bread plenty of times, more than one should probably by age 22.

Now this recipe is a bit different and for those who are not so much into grains and healthier foods will probably not like this so much. But please, I beg, don’t let it stop you from trying it!! For quinoa flakes, I had quinoa and put it in the blender to become a flour. The same thing goes for the oat flour. If you don’t have/don’t want to buy quinoa you can just use all oat flour. Extra bonus these are dairy and gluten free!

1 egg

½ tsp vanilla extract

3 tbls extra virgin olive oil

½ cup maple syrup

¾ cup quinoa flakes

¾ cup oat flour

½ tsp baking soda

¼ tsp baking powder

2 tbls cocoa poweder

½ tsp ground cinnamon

½ tsp sea salt

¼ cup turbinado sugar

¾ cup finely grated zucchini

½ cup chopped toasted walnuts

Oven to 375 degrees.

In a bowl whisk together the first four ingredients. In another bowl mix all of the dry ingredients. Squeeze excess water from zucchini and add it to the wet ingredients. Add the bowl of wet to the dry and mix well. Stir in the nuts. Cover and refrigerate for 3o mins.

Line baking sheet with parchment or spray with a pan spray. Roll into balls or scoop balls. Place evenly on sheet. Once in the oven rotate half way through. Cook for a total of 12 to 14 mins. Store in container for about 2 to 3 days in fridge.

Check out www.sproutedkitchen.com for even more great recipes or even better pick up a copy of the book! (thank you Amazon.com)

So give a twist to an old favorite in the next few weeks to come. Don’t stop at one recipe, keep on going and get those creative juices flowing!

Nessa

 

 

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Sprouted Kitchen Love, Zucchini Bites

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