Feeling guilty about the lack of recipes posted this year. Particularly when new patients come to see me and tell me they already use the site... I'm not entirely happy with this one yet, but as there have been a couple of requests for the recipe after posting the picture on Twitter, thought I'd make a start with this one.
Very light cakes, hidden veg always a bonus, but slightly sticky inside. I think it was the flour mix I used as I find pancakes go sticky with this brand too, so I'll try a different blend next time before changing quantities of ingredients.
With courgette season at its height, I thought I'd try a courgette and lime cake, to see if this might be a way to get the children to willingly eat a courgette… I Googled a couple of courgette cake recipes, but found the usual problem, the gluten free ones all had lots of eggs… Next step, try a vegan one… I found this one on the Ethical Chef website that looked easy to adapt to make it wheat free too.
Generally, when adapting a recipe to make it gluten free, you need either a little less flour, or a little more liquid. I thought the lime juice would be enough, but the mixture was still a little thick, so I added some milk substitute too. Also, couldn't bring myself to add the vast amount of sugar in the original recipe…
1 Medium Courgette (finely grated)
1 Unwaxed Lime (Juice and Zest)
1 Mashed Banana
1 Ball Frozen Chopped Spinach (defrosted)
1 tsp Vanilla Paste (or extract)
120g Dairy and Soya Free Spread
180g Wheat Free Self Raising Flour
60g Caster Sugar
2tbsp Milk Substitute
Whisk or beat the margarine and sugar together.
Mix in all the other ingredients.
Place spoonfuls onto greased muffin tins (or bun tin).
Bake at 180ºC for 25-30mins.
Turn out of tin to cool.
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| We waited until he'd had his second one before telling him it was courgette and spinach... |
I have a lot of courgettes growing in the garden! Might try these for A :D
ReplyDeleteLet me know what he thinks.
ReplyDelete