Ingredients
1 cup (150 g) organic zucchini, finely grated
1 tbsp. olive oil
½ tsp. ground cinnamon
2 eggs
¾ cup (225 g) date purée
¾ cup (225 g) apple sauce, no sugar added
Approx. ½ cup (125 ml) water
1 tbsp. ground cinnamon
1 tbsp. vanilla extract
½ tsp. baking soda
1 tbsp. baking powder
2 cups (300 g) organic spelt flour (or gluten free)
¼ cup (30 g) organic chia seeds
1 cup (120 g) whole pecans
1½ cups (225 g) Patience Fruit & Co Whole & Juicy Cranberries
Cooking time 45 min Portions 9-inch tube or Bundt pan
Considering your resolutions for 2019? Well, perhaps you’re thinking that transitioning to a healthier diet would be a good idea. Here’s a cake that’s sugar-free and fat-free, but still qualifies as comfort food. Introducing our mouth-watering Cranberry Zucchini Pecan Crown!
Ingredients
1 cup (150 g) organic zucchini, finely grated
1 tbsp. olive oil
½ tsp. ground cinnamon
2 eggs
¾ cup (225 g) date purée
¾ cup (225 g) apple sauce, no sugar added
Approx. ½ cup (125 ml) water
1 tbsp. ground cinnamon
1 tbsp. vanilla extract
½ tsp. baking soda
1 tbsp. baking powder
2 cups (300 g) organic spelt flour (or gluten free)
¼ cup (30 g) organic chia seeds
1 cup (120 g) whole pecans
1½ cups (225 g) Patience Fruit & Co Whole & Juicy Cranberries
Print ShareSteps
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Preheat oven to broil. Finely grate the zucchini and combine with ½ tsp. ground cinnamon. Spread the mixture on a lightly greased baking sheet. Bake approximately 5 minutes.
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In the meantime, in a bowl, combine the eggs, date purée, apple sauce and water (if using gluten-free flour you may need to add more water). Remove zucchini from oven and set aside. Adjust oven temperature to 350 °F.
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Add the following ingredients to the egg mixture: vanilla, baking soda, baking powder and 1 tbsp. ground cinnamon. Mix well and add the remaining ingredients: flour, chia, pecans, whole and juicy dried organic cranberries (they’re so good!) and zucchini. Mix thoroughly.
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Lightly grease the sides of your baking pan (otherwise the cake will stick) and pour the mixture into the pan. If you want, you can decorate your harvest creation with lots of whole and juicy dried cranberries and pecans. Bake approximately 40 minutes (45 minutes if using gluten-free flour), and let cool.
Thanks to our collaborator
Madame Labriski
Madame Labriski is Mériane Labrie, a mother, advertising specialist and marathon runner (time: 3:08). Mériane also practises pushing her limits on a daily basis. One day, disappointed with all the usual “healthy” cake recipes, she launched Madame Labriski’s blog (madamelabriski.com). Now, everyone is talking about the blog where you can find recipes for delicious and healthy sugar- and fat-free desserts. Thousands of fans follow her adventures on Facebook.
Check out the Blog-
In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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