Zucchini Chocolate Cake

Yield: 1 8x8 pan

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

1/2 cup maple syrup (or honey)

1/2 tsp vanilla extract

1 1/2 cup almond flour

3/4 cup oat flour

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper.

2. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water.

3. In a large bowl, combine shredded zucchini, eggs, maple syrup, and vanilla. Whisk together until well combined.

4. Add the almond flour, oat flour, baking soda, and salt. Mix together until well combined.

5. Fold chocolate chips into the batter.

6. Pour batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

Shallot Vinaigrette

Yield: 1/3 cup

1/4 cup olive oil, divided

1 shallot, finely chopped

zest and juice of 1 lemon

2 tbsp red wine vinegar

2 tsp dijon mustard

2 tsp honey

pinch red pepper flakes

salt and pepper

1. In a small skillet, heat one tablespoon of olive oil over medium heat. When hot add the shallot and cook until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.

2. In a small container with a lid, combine the rest of the olive oil with the remaining ingredients. Add the cooled shallots. Shake vigorously to combine.

3. Store in airtight container in fridge for up to 5 days.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/

Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Banana Bread

Yield: 1 loaf

140g butter, softened

140g sugar

2 eggs

1 cup + 2 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, with a little of the flour.

4. Fold in the remaining flour, baking powder, salt, and bananas.

5. Pour into the tin and bake for about 50 mins until a skewer comes out clean.

https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Banana Pancakes

Yield: 6-8 pancakes

2 flax eggs

3 ripe bananas, mashed

1 tsp baking soda

1 tsp vanilla extract

2/3 cup coconut flour

1/4 cup coconut milk

coconut oil for cooking

1. In a small bowl, make 2 flax eggs. Let rest for a few minutes.

2. In a large bowl, mash bananas until no large chunks remain.

3. Add all ingredients to the bananas including flax eggs and mix well.

4. Heat a large non-stick pan over medium-low heat. Add a teaspoon of coconut oil to cover the bottom of the pan.

5. Add a generous spoonful of batter into the hot pan and flatten as much as possible. Cook until golden brown, about 2 minutes on each side. Keep the batter amount small so that it’s easier to flip these delicate pancakes. Repeat until the batter is finished.

6. Top with maple syrup, fruit, or coconut whip.

https://autoimmunewellness.com/banana-pancakes/

Spelt Crepes

Yield: 16 crepes

1 cup light spelt flour

2 tbsp coconut sugar

1 tbsp arrowroot (or tapioca) flour

1/4 tsp salt

1 1/2 cups oat or almond milk

2 tbsp coconut oil, melted

1/2 tsp vanilla

1. In a large bowl, combine the flour, coconut sugar, arrowroot, and salt and whisk to combine.

2. Make a well in the centre and pour the milk, oil, and vanilla into the dry ingredients. Gently whisk until just mixed.

3. Heat a small non-stick pan over medium heat with a teaspoon of coconut oil. Make sure the pan is hot before adding your first crépe, and then ladle in about a quarter-cup of the batter. Rotate the pan to coat the base of the pan in batter.

4. Cook for about 90 seconds, then flip and cook for another minute on the other side. Repeat for the remaining batter and serve hot.

https://www.occasionallyeggs.com/vegan-crepes/