After having a discussion with my son about why I won't be making brownies for his recess, I have come up with these low carb zucchini brownies. Not only have they survived the taste test, but he has asked for the recipe to prove to his cooking teacher that brownies can be healthy. Nut free, grain free, gluten free and dairy free!
As you can guess, I 'aint no food styler.....
What I try to do is bring to you snippets of stuff that inspires me and makes me feel good in the hope that it'll do the same for you.
Quite honestly I don't have time to scatter micro basil leaves or arrange a linen tea towel lovingly under the plate....not that there is anything wrong with that! It's just that I'd be hard pressed even finding a tea towel that wasn't stained or frayed in my kitchen. And quite honestly, it's hard enough grabbing a picture of this stuff before it is devoured!
But I'm not going to let that stop me from bringing some deliciousness into your kitchen.
My eldest daughter works at a news agency and every second month I am salivating at her waiting for the next edition of Nourish Magazine to come out. It's my fave magazine at the moment it's always full of inspiring and delicious recipes.
So anyhooo... this cake is inspired by a Raw white chocolate & raspberry slice by Sally O'Neil (@thefitfoodieblog) that appeared in the latest copy of Nourish.
I made this cake one sunny Saturday afternoon after a busy day cleaning the house and spending quality time with the kids; as in taking my eldest to and from work, and a beach crawl with the two younger ones (just like a pub crawl only with beaches).
1 cup of organic almonds
1 cup of organic desiccated coconut
8 mejool dates
Blend this up in your food processor and squash it in to line the bottom of a pie mold. Put this in the freezer or fridge to chill.
2 cups of soaked organic cashews (soak the night before in filtered water)
1 cup of frozen raspberries
1/2-2/3 cup of creamed coconut (I mean the hard stuff in the jar not coconut cream in a can)
2 tbs of maple syrup
handful of coconut chips to sprinkle on top
Put jar of creamed coconut in a bowl of hot water to melt. Lay the raspberries out on a tray lined with baking paper and drizzle the creamed coconut over them until the raspberries are covered. Put this in the freezer.
Put cashews and maple syrup in to food processor and blend until creamy and smooth. Get the coconut covered raspberries out of the freezer and break them up. Carefully stir the raspberries through the cashew cream (try and do it a bit more carefully than me, or you'll end up with a messy looking cake: see above).
Spread filling on to base. Refrigerate until you can't stand it any more and then have a piece.
If you divide the cake into 16 pieces each piece has just over 9g of carbohydrates. (for those of you that need to count that kind of thing!)
Do enjoy, my lovelies, my pretties, my precious-es,
Melanie Turner, Naturopath, mother, gardener, lover of wholesome food