Choco­late, zuc­chini and spelt cakes

Stanthorpe Border Post - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Al Richard­son

SERVES: 12 In­gre­di­ents

300g (2 cups) white spelt flour

50g ( 1⁄ cup) raw ca­cao 2 pow­der

1 tsp bak­ing pow­der

1 tsp ground cin­na­mon

1⁄ tsp bi­car­bon­ate of soda 2 125ml ( 1⁄ cup) maple syrup 2 80ml ( 1⁄ cup) ap­ple sauce

3 85g ( 1⁄ cup) co­conut oil, 3 melted, cooled

2 eggs, lightly whisked 2 zuc­chini (about 250g), grated

260g (1 cup) no-fat Greek yo­ghurt, to serve CHOCO­LATE SAUCE:

2 tbsp maple syrup

2 tsp raw ca­cao pow­der, sifted


Pre­heat the oven to 180C/160C fan-forced. Grease 12 x 80ml ( 1⁄ cup) 3 ca­pac­ity muf­fin pans. Sift the flour, ca­cao pow­der, bak­ing pow­der, cin­na­mon and bi­carb into a large bowl, then make a well in the cen­tre.

Com­bine the maple syrup, ap­ple sauce, melted co­conut oil, egg and zuc­chini in a bowl. Add the mix­ture to the well in the flour. Stir un­til just com­bined. Spoon among pre­pared muf­fin pans. Bake for 18 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Cool in the pan for five min­utes, then trans­fer to a wire rack.

Mean­while, to make the choco­late sauce, whisk the maple syrup and ca­cao pow­der in a small bowl un­til smooth and com­bined.

Di­vide the warm cakes among plates. Driz­zle with sauce and serve with yo­ghurt.

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