Remember that zucchini glut this summer? We had so many I ended up freezing some so I wouldn’t have to deal with it. Last week, I took some grated zucchini from the freezer and made these muffins with buckwheat flour. Yum! Supplies measuring cups and spoons 1 mixing bowls and mixing spoon blender or food processor muffin tin with 12 … Read more
Supplies measuring cups and spoons 1 mixing bowl blender muffin tin with 12 2½-inch cups cooling rack Ingredients 1 tablespoon oil 2 tablespoons flax seed 1¼ cup unsweetened applesauce 2¼ cup grated carrots ¾ cups buckwheat flour ½ chickpea flour ½ rice flour 2 tablespoons xylitol or sugar 1 tablespoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon allspice … Read more
Pomegranates go on sale this time of year, so I froze some along with the applesauce I made recently for a rich sorbet. I love how it turned out—delicious, creamy and pomegranate-y. Ingredients ¾ cubes of frozen unsweetened applesauce* ¾ frozen strawberries ½ frozen pomegranate seeds, plus a few for sprinkling 1 tablespoon almonds 2 tablespoons full-fat coconut milk Freeze the … Read more