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5 ingredient, almond butter, banana, chocolate, cocoa, delicious, easy, eggs, garbanzo bean flour, gluten free, honey, quick, summer, zucchini
I recently invited myself and my kids over to a dear friends house to play with her current litter of kittens. She fosters a mama cat and her babies once or twice a year from the Fayetteville Animal Shelter – brilliant!
My friend and her daughter eat gluten free, so I was very excited to try out a couple of recipes that didn’t include the protein composite that can cause an uncomfortable stomach. The Zucchini Brownies were some of the best I have ever tasted!!! and I really enjoyed the Almond Butter Cakes – however I didn’t have them cooled enough to frost by the time I left for our feline playdate, so, even though I had grand plans to deliver some to her house later, my friend never did have the chance to taste them.
ALMOND BUTTER CAKES WITH WHIPPED COCONUT AND PASSIONFRUIT CREAM FROSTING
1 banana
2 eggs
2/3 cup almond butter
1 teaspoon baking soda
1 tablespoon apple cider vinegar
FROSTING
425 ml can coconut cream, left in the fridge overnight so it separates
2 tablespoons honey
2 to 3 tablespoons passionfruit pulp
Heat oven to 160C. Line six to nine muffin holes with paper cases.
Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.
When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which will have risen to the top of the can.
Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half of the contents of the can). Reserve the remaining liquid for another use. Add the honey and passionfruit pulp, then beat well with an electric mixer for 2 to 3 minutes or until the cream is lovely and thick and slightly fluffy.
Spread the coconut cream frosting on the top of each cake.
Enjoy!
Recipe adapted from Taste, March 2014
GLUTEN FREE ZUCCHINI BROWNIES
1 zucchini, trimmed and cut into chunks
3 tablespoons butter, melted
3 eggs
1 teaspoon vanilla extract
3/4 cup sugar
2/3 cup cocoa powder
1/2 teaspoon espresso powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup garbanzo bean flour
3/4 cup semi-sweet chocolate chips
FROSTING
1/4 cup cream
3/4 cup semi-sweet chocolate chips
Lightly grease an 8-inch square pan.
TO MAKE THE BROWNIES: Combine the zucchini, melted butter, eggs and vanilla in the bowl of a food processor and process until smooth.
Add the sugar, cocoa powder, espresso powder, baking powder, salt and flour, process briefly, just until well combined. Add the chips and pulse several times, to break the chips up just a bit.
Pour the batter into the prepared pan. Let the batter rest for 15 minutes, while you heat the oven to 350F. Bake the brownies for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven, and allow them to cool before frosting.
TO MAKE THE FROSTING: Combine the chocolate chips and cream in a microwave-safe bowl or small saucepan. Heat until the cream is steaming and the chips are soft. Remove from the heat and stir until smooth.
Spread the frosting on top of the brownies.
Enjoy!
Recipe adapted from King Arthur Flour
