4 cups of zucchini, apples OR carrots, shredded 2 cups white sugar
2 eggs 1 cup chopped walnuts
2 cups flour 2 tsp cinnamon
1 tsp nutmeg 1 tsp salt
2 tsp baking soda 1/2 cup vegetable oil
Preheat oven to 350 degrees. Prepare a 9 x 13 pan by greasing.
Blend sugar with eggs, add oil. Mix in flour, spices, salt and soda. Stir in nuts and zucchini/apple/carrot.
Bake 40 minutes.
Delicious served warm with vanilla ice cream or cooled and frosted with cream cheese frosting.
1/2 lb fresh beets
2 sticks unsalted butter
8 oz dark chocolate, chopped or chips
1 1/4 cups white whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
4 eggs, room temperature
1 tsp vanilla extract
1 cup golden brown sugar
Place beets in a saucepan and add water to cover. Bring to a boil and then simmer for 25-35 minutes until tender. Cool and peel. Transfer to a food processor and pulse until minced or smooth (depending on your preference)
Preheat oven to 350°.
Line a 9” by 9” pan with parchment paper and lightly coat with butter.
Melt chocolate and butter over very low heat until the chocolate begins to melt. Remove the pan from heat and stir until smooth. Set aside to cool.
Whisk flour, baking powder and salt. Set aside.
In your mixer, gently mix the eggs for 30 seconds. Add vanilla and brown sugar, mix on medium-high until light and airy, about 2 minutes. Reduce speed and add minced beets and then slowly add chocolate mixture. Mix until just combined. Add flour mixture and mix just until combined.
Pour batter into prepared pan. Bake for 30 minutes, until a knife inserted into the center comes out clean. Allow brownies to cool for 5-10 minutes the transfer with parchment to cooling rack.
1 1/2 lbs rhubarb
3/4 c sugar
1/8th tsp fresh ginger
1 3/4 cup Greek yogurt
1 tsp vanilla
2/3 c powdered sugar
3/4 c whipping cream
Cut rhubarb into 1 inch pieces. Add ginger, rhubarb and sugar to saucepan. Let rhubarb reduce over low heat for 8-10 minutes. Allow to cool.
Mix yogurt, vanilla and powdered sugar together in a bowl.
Beat cream, then fold into yogurt.
Carefully layer stewed rhubarb and yogurt mousse into small glass jars or glasses (jam mason jars). Garnish with mint or grated or thinly sliced lemon zest.
*A strawberry layer would be delicious too.
Number of Servings: 48 mini muffins
8 tbsp coconut oil, melted
1 cup pumpkin puree*
1 tsp vanilla
1 cup sugar
2 cups flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
Mix eggs, oil, pumpkin puree, and vanilla in a bowl. Add sugar, flour, baking soda, baking powder, salt and pie spice. Pour into greased mini muffin pan (or regular pan, adjust time as needed). Bake 7-8 minutes @ 400 degrees. For a treat, add glaze to muffin tops to make mini donuts.
*Bake sugar pumpkin as you would a squash. (I pressure cook mine for 20 minutes). Scrape out inside and puree in blender.
Modified from www.toasterovenlove.com, visit site for maple glaze recipe.