Preparation time: 10 – 15 minutes
Cook time: 60 minutes
1 cup quinoa flour
1 free range egg
2 TBSP raw honey
2 TBSP extra virgin coconut oil
1 TSP baking powder
Dash of salt
1/4 cup walnuts
See my dairy free whipped cream recipe
See my dark chocolate recipe
1/4 crushed peanuts
First you need to toast the quinoa flour, do this by either cooking it in the oven for 10 minutes at 180 degrees Celsius or toast in a frying pan on a medium heat for 10 minutes.
Wash, peel and grate the zucchini.
Mix all the dry ingredients, followed by the wet ingredients and zucchini then add this mixture to a processor and process until smooth.
Line a baking container with grease proof paper, pour the mixture in. Crush the walnuts and spread evenly through the mixture.
Bake at 170 degrees Celsius for 1 hour. Allow to cool before serving.
Cover with dark chocolate, whipped cream and crushed nuts.