If you’re like me, you have quite a collection of cookbooks. I have those cherished ones that are all stained up from my relatives that they’ve passed down to me. Those cookbooks that are gifts from family or friends and finally the cookbooks I buy. I read them like a novel and scour each recipe. I mark recipes I want to try and guess what happens? I never get back to them. So they sit, collecting dust on my bookshelf in my kitchen and taunt me. So this weekend I pulled out three cookbooks and picked a few recipes to make. Now keeping to my true fashion, I adapt, change and evolve the recipe to suit my needs or my family’s taste. This recipe was no different. It was inspired by The Sprouted Kitchen’s Zucchini Bread Bites.
1 large egg, room temperature
1 teaspoon vanilla extract (I used vanilla paste)
3 tablespoons of olive oil
1/3 cup of maple syrup
3/4 cup quinoa flakes
3/4 cup of oat flour
1/2 teaspoon baking soda
14 teaspoon baking powder
2 tablespoons of cocoa powder ( I used Ghirardelli)
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup of finely grated zucchini (used my box grater on the smallest setting then pushed the water from it with the back of a spoon until mainly dry)
1/2 cups of almond slivers (I used toasted) Walnuts or chopped almonds etc. would work as well.
1/4 cup of dark chocolate chips (I used Ghirardelli)
In your stand mixer, whisk attachment on, blend the egg, vanilla, oil and syrup until combined. In a separate mixing bowl, blend the quinoa flakes, soda, powder, cocoa, cinnamon and salt. Blend well and then add to the wet mixture. Blend until combined. Add the zucchini and blend again. Finally, add the nuts and if using, chocolate chips. This batter will be wet. Refrigerate for at least one hour. Preheat your oven to 375 degrees and line with a Silpat. When the dough is chilled, remove and scoop out a ball of dough. Place it on your cookie sheet and flatten it out a bit. Top each cookie dough ball with a sprinkling of sugar. Bake for 14-16 minutes.
These cookies/bread bites have a cake-like texture. They are perfect with hot cocoa, tea or coffee. I love them because they are relatively low in sugar and make a great snack packed with zucchini.
— Knead to Cook