Of course with all the zucchini in my garden I wanted to make zucchini bread! Served toasted with sunflower seed butter for a simple breakfast, or with Tomato and Serrano Pepper soup for a warming dinner– yes, I have lots of tomatoes and hot peppers in my garden too…
I wanted to make something hearty and healthy, gluten free: buckwheat is indeed gluten free (it’s not a member of the wheat family) and packs a healthy dose of protein and fiber. Here’s what I came up with– the carrot and raisins were a nod to my partner who especially likes them.
1 cup buckwheat flour
generous 1/2 cup oat flour
scant 1/2 cup regular oats
1 1/2 t baking soda
1/2 t baking powder
slim 1/4 t sea salt
1 t cinnamon
1/2 t coriander
1/4 t each nutmeg and cardamom
packed 2 cups zucchini, grated
1/2 medium carrot, grated
2 T butter, melted
1 T coconut or canola oil
1 banana, mashed
scant 2 T honey
1/2 cup walnuts, chopped
1/4 cup raisins
Preheat oven to 350F. Grate zucchini into colander, squeeze out water, then set aside to allow to drain further. Grate carrot. Set aside. Measure and combine the buckwheat flour, oat flour, and cut oats, and the spices, stirring together well. Melt the butter and coconut oil over low heat. Mash the banana then beat together with the eggs, then mix in the melted butter and oil and honey. Alternately add the flour and spice mixture with the grated vegetables, walnuts and raisins, stirring lightly just until fully mixed.
Lightly butter a baking pan, then fill 2/3 with batter. Bake about 40 minutes, until it passes the toothpick test. Cool in pan on rack for five minutes, then remove from pan and cool completely. I sliced this thickly then wrapped the loaf in wax paper in a freezer bag. It freezes well.
Dinner and dessert at my friend Sharon’s house led to my discovery of the Living Candida Free cookbook by Ricki Heller, PhD, RHN…. and thus to this, my first attempt making my own modified version of her Carrot Balls recipe. Yum! My guests and I devoured these fast, and I think even my hardcore chocolate loving, non-vegan, non-gluten free, unabashedly desert centered sister would like these. A lot.
3/4t fresh ginger root, finely chopped
1 c raw unsalted sunflower seeds
1 1/2 t cinnamon
1/8 t cardamon
2 t ground flaxseeds
2 T coconut for balls, plus additional 6-8 T coconut for rolling balls in.
1 T plus 1t lemon zest
2 t lemon juice
2 t blackstrap molasses. Or 1 t blackstrap molasses plus 1 t maple syrup
1-2 t water, as necessary or skip the water and increase the lemon juice
6-7 T fresh finely grated carrot
Using a food processor, finely chop fresh ginger root, then add sunflower seeds, spices, ground flaxseeds, and coconut. Process until medium fine. Then add finely grated lemon zest, lemon juice, and molasses until it just comes together as dough– it will be rather heavy. Add carrot and pulse to mix evenly. Don’t be frightened by its dense texture! Form into small balls, then roll each ball in a small bowl of the additional coconut to coat well. Refrigerate in an airtight tupperware type container until firm and chilled. Makes 18-20 balls, with 2-4 balls being a perfect dessert serving.
I made these using 1t molasses plus 1t maple syrup, and thought they were just a little too sweet when I tasted the dough after the second step, so I threw the 2 lemonquats I happened to have on hand into the food processor too! Next time I’ll try using just molasses and more lemon juice but no water to make them with a bit more zing. My guests and I all thought these were a great dessert. I think they’d be wonderful too for a light breakfast snack if I need a little energy before going to an early morning yoga class.