PUMPKIN, ZUCCHINI AND OLIVE CAKE
To be honest, this cake is actually better made into a loaf. But I like cake so I shaped it into a cake. This recipe came about from an abundance of zucchinis from Dad and Mum’s garden, inspiration from a Maggie Beer recipe and my obsession with encouraging every one (including myself) to eat more veggies on a daily basis.
WHAT’S GREAT ABOUT THEM?
Firstly, it is a great way to increase your vegetable intake. You can add any leftover veggies you have at the end of week. Increasing your vegetable intake is particularly important as we are coming into the winter months. Eating a range of vegetables will ensure you eat a variety of antioxidants and hit your vitamin and mineral intakes. Keep your immune system strong to maintain consistent training program through the winter months. Secondly, this is recipe is packed with proteins and fats. So take a slice in your sports bag for post training. Thirdly, if you are someone that eats the same thing for breakfast, lunch and/or dinner (not that there is anything wrong with that) try swapping this recipe in for a change to your usual. You can add some eggs and a handful of spinach for a main meal or as is for a snack. Challenge yourself to eat veggies at least three times every day; breakfast, lunch and dinner or snack, lunch and dinner.
INGREDIENTS - SERVES: 8-10
- 100g Olives, pitted (more if you love olives) - 3 cups grated pumpkin - 2 cups grated zucchini - 3 tablespoons unhulled tahini - 5 eggs - 1 cup ground linseed, sunflower and almond (LSA) - 1 cup rolled oats - 1 cup of buckwheat flour - 1 teaspoon of ground nutmeg - 2 teaspoons of baking soda - 3 tablespoons of pepita seeds
METHOD
1. Preheat the oven to 165°C (fan forced oven). Grease and line a cake or loaf tin. 2. Roughly chop olives and add to a large mixing bowl. Add the grated pumpkin, zucchini, tahini and eggs. 3. In a separate bowl combine all the dry ingredients (LSA, oats, flour, nutmeg and any other spices you like, baking soda). 4. Combine the wet and dry ingredients and pour into prepared tin. 5. Scatter pepitas over the top and bake for 45 minutes or until a skewer comes out clean. Leave sit in the tin for 20 minutes if you can resist eating it for that long. Serving suggestions: Get creative
NUTRITION PER SLICE
(based on 10 servings) KAREN HILL BIO Karen is a University qualified nutritionist having completed a Bachelor of Science in Nutritional Therapy, Bachelor of Science (Honours) and has a PhD in Sports nutrition and exercise metabolism. Her passion for health, wellbeing and exercise is central to who she is. Mountain biking fills her spare time and is her excuse (not that you need one) to ride, race, travel and explore the world.