I love library’s, so many interesting books ans so much books. This time I am reading about pro-biotic, pre-biotic and meta-biotic how well they are for the intestines and immunity and a good health (kefir drink I want to make anyway this year, it is a good pro-biotic) .
I am also reading a book about supplements. For me supplements are needed when you have unbalances, but maybe this book will change my opinion. At least it gives me a good view about synthetic supplements I never thought about. How can you make a real copy of the original, without all the factors what make the vitamins or minerals work? You cannot live on supplements, so there is still something in real food what they can’t make, also the books tells me that the basic from al lot of synthetic supplements are chemical substances. I don’t want this in my stomach….so I will continue reading the book and going to make my opinion complete after.
But now time to make the zucchini cake, I had the recipe from someone from the gardening project and it is delicious and also a releave after eating to many zucchini soup and so on. Because when the plant is giving vegetables it won’t stop, it goes on and on!
Zucchini cake 24 centimetres
1 1/2 cup and 2 tablespoons of mixed spelt flour and all purpose flour
1/2 cup of agave syrup (or sucanat if you like) look a the structure the pie will have it can be to wet if you use syrup or to dry if you use sucanat, so put in some flour if too wet or some ‘milk’ if it’s too dry.
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 salt (not necessary)
4 minced cloves
1/2 tablespoon of organic lemon zest
1 tablespoon of nutmeg (fresh grated from the ball)
2 teaspoons of ginger powder
1 cup of rice milk (or other milk if you like)
1/4 teaspoon of apple vinegar
1/4 cup of olive oil
1 teaspoon of vanilla extract
1 cup of grated zucchini
a spring like 24 cm
a cup, tea- and tablespoon
lets make the pie
Put all the dry ingredients together into the bowl and mix well! In the meanwhile you put in the vinegar togehter with the milk and set aside for 5 minutes. Time to grate the zucchini. Love this job put beware of the fingers :).
Mix the vinegar, milk, oil, agave syrup, lemon zest, zucchini into the bowl with the dry ingredients , now all the ingredients are in the pie. Mix very well till you get a nice dough, it’s wetter then bread dough and thicker then pancake dough.
Time for the truth, put the pie into the oven at 175 degrees Celsius for about 25 minutes. The pie is ready when you put in a sharp knitting needle and the dough won’t stick at the needle any more. Of course you can test also with other sharp things like a fork or something else.
Easy, not too sweet and a good solution when there are to many zucchini’s growing at the same time in your vegetable garden.
Enjoy and thanks to Fiona and it’s based on the recipe from not for rabbits