If you have an allotment, you grow your own veggies, or you receive a veg box delivery every week you may be seeing more courgettes then you know what to do with.
This week in my organic veg box from Riverford Organics I was given 5 courgettes. Initially I was thinking, oh great what am I going to do with all of these, my partner hates courgettes and my 2 1/2 year old isn't a big fan either. Hmmmm.....the brainstorming started and I remembered there were a few recipes I hadn't made in a really long time that used courgettes so I thought I would share those with you.
This one is ideal for anyone who doesn't really like courgettes, but loves a slice of cake. A hit with the little ones and a perfect way to get more veggies into the diet. Here is what you need:
💥 1 1/3 cups of grated courgette (about 1 medium)
💥 1 cup of gluten free flour (I used doves farm)
💥 1 cup of ground almonds (or more gf flour)
💥 2 organic eggs
💥 1/4 cup of maple syrup or you could use runny honey but it may change the flavour slightly
💥 2/3 cup of coconut oil melted (cooled slightly)
💥 1 tsp baking powder
💥 1/2 tsp baking soda
💥 1/3 cup of chopped nuts/seeds or sultanas (optional)
Preheat your oven to 175C and line a loaf tin with parchment paper. In a bowl mix the eggs, maple syrup and oil and combine until slightly thickened. Then add in the grated courgette and fold through. Add in the dry ingredients and combine until a batter forms, pour into loaf tin and bake for 30-40 minutes. Use knife to check if it's done (if there is batter on knife cook for a bit longer until there isn't). Allow to cool and then slice and serve.
Delicious as a snack, dessert or an alternative to breakfast. If you want some more inspiration for breakfast why not grab my FREE 7 days of immune boosting recipes below 👇
This recipe can be used as a savoury or sweet dish served with eggs, or used in replace of bread or a bun, be creative with this one.
💥 3/4 cups gluten free flour (or 1/2 cup rice flour, 2 tbsp. tapioca flour, 2 tbsp. potato starch)
💥 1 banana
💥 1/2 cup of oat milk (I used plenish without any added stabiliser or additives)
💥 1/2 cup of grated courgette
💥 1/4 tsp. baking soda
💥 1/2 tsp baking powder
💥 squeeze of lemon juice
Mash the banana, then add in the milk and whisk to combine. Add in all the dry ingredients then fold through the courgettes and the lemon.
Heat a pancake pan or non stick pan (oil the pan with coconut oil if needed), pour about 2 tbsp. of batter into the pan. Cook each one for a few minutes until bubbles form, then flip for a few minutes to cook the other side. Makes about 5-6 pancakes. ** Can be frozen in batches.
Debbie Vanderboom is a Nutritional Advisor, Natural Juice Therapist and foodie who loves using fresh, wholesome food to nourish the body. Educating her clients on the importance of choosing healthy foods on a daily basis is her focus. She provides her clients with recipes, resources and meal plans to help develop healthy eating habits for life.