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Suzannah Richardson: "I modified this recipe quite a bit, but these tur…" Read More
13Ingredients
40Minutes
160Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 cup buckwheat flour
- 1 1/2 tsp. ground ginger
- 1/4 tsp. canela
- 1/4 tsp. ground cloves
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup coconut oil (melted)
- 1 cup zucchini (puree)
- 2 Tbsp. blackstrap molasses
- 6 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 Tbsp. flax seeds (ground, or chia seeds)
- 3 Tbsp. water
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium140mg6% |
Potassium220mg6% |
Protein2g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber2g8% |
Sugars12g |
Vitamin A2% |
Vitamin C4% |
Calcium4% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Suzannah Richardson 8 years ago
I modified this recipe quite a bit, but these turned out so delicious!
I replaced the zucchini with carrot, as I had no zucchini in the fridge. Figured carrot would be a good sub - carrot cake is delicious, right? I did have to add a bit of water to the batter to loosen it though, as I guess carrots are not as juicy.
I also replaced 4 of the 6tb's of Maple Syrup with my home made date 'syrup' (dates, water & cinnamon) to lower the sugar a bit. This gave it a bit of a sticky date pudding flavour too.
And lastly, I had no buckwheat flour, so used 1/3's coconut, green banana and almond meal flours.
I found that I had to bake this longer than the recipe as well, but that's probably my changes at fault.
Edit: made these again with the zucchini as per the recipe and they turned out awful!! They were soggy (baked them for SO much longer) bitter and just foul. Will stick to carrots!