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Finely dice;

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Tofu and Quinoa Cakes

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Cacao, Zucchini & Raspberry Cupcakes

June 8, 2017

So pleased to be posting this recipe on my brand new website! Those who have followed me for the last 7 years will know that this is something that I have longed for; somewhere functional to share my recipes, inspiration and tools that encourage CleanLiving and Eating. At last, my vision has become a reality and in celebration I couldn't think of a better recipe to share with you than this one. I have literally baked these four times this week. Cheap, easy, affordable and freaking delicious - the whole family loves them and I am sure yours will to.

 

Ingredients;

 

1 x medium zucchini (grated and drained of excess moisture)

2 x eggs 

3/4 cup of cashew butter (or any nut butter will do)

3/4 cup of maple syrup

 

Blend all of the above ingredients together and add;

 

2 tbsp of coconut flour

1/4 cup of cacao 

1/2 each of baking powder and bicarb powder

 

Stir until combined.

 

This will make 12 cup cakes.

 

Just before baking, press frozen raspberries into the top of the cakes and bake at 180c for 15-20 minutes (until they bounce back when pressed).

 

 

 

 

 

 

 

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