We have an abundance of zucchini in our garden right now. In fact, it’s about the only thing that is really thriving besides the strawberries and tomatoes. Our garden has hit a rough patch and we’ve lost a few crops that we didn’t expect to, unfortunately. It makes me sad and gloomy to think about how much work Michael put into the garden and how little we have actually gotten out of it, but I should save my lamenting for a “Gloomy Garden” post.
I found a recipe for flourless zucchini brownies and decided to give it a whirl. If you follow any of my blog posts, you should know by now that I never truly follow a recipe. I’m always tweaking and augmenting. Sometimes it works and sometimes it doesn’t. I’m a visual baker…if it looks too dry, I add more liquid and vice versa. Recipes are just a guideline, so I use them as such.
For the changes in this recipe, I used peanut butter instead of almond butter since that’s what I had. I added 1/2 c. of shredded coconut and 2 T. chia seeds. Oh, and I didn’t add any allspice because I didn’t have any. One last thing, I added about 1/2 c of whole wheat pastry flour to the final blend because it just looked too wet. Not completely a “flourless” recipe, but it worked for me. The end result was excellent. These are more like a cake than a brownie, but call it what you will. I’ll call it a success!
Here’s a super quick and easy recipe for a great summer salad:
Thinly slice daikon radish, carrot, cucumber, peppers, cabbage and thai basil until you have about 4 cups total. Then dress with 1/2 c. rice wine vinegar, 2 T sugar, 2 T sesame oil, 1 t crushed red pepper flakes and salt to taste. Let it marinate overnight for an even zingier taste. The heat from the pepper flakes and the crispness of the cold veggies are a superb combination.
Here’s to a great start to your week. Cheers!