Here is a sneak peek of one of our healthy baking recipes and photos in our NEW baking book being released next year – we are very excited!! We thought we would give you a sneak peek as this is a great one to make this Christmas! Enjoy!
- 3/4 cup zucchini puree
- 1 cup of coconut sugar
- 1 1/4 cups wholemeal flour
- 1/2 cup raw cacao (or cocoa)
- 1 tsp of olive or coconut oil
- 1 1/4 tsp baking powder
- 1/2tsp salt
- 1 tbsp vanilla essence
- 1 cup beetroot puree
- 160ml smooth light ricotta
- 40 grams dark chocolate
- 10ml vanilla essence
- 1 tbsp coconut sugar
- 2 tbsp skim milk
Preheat oven to 180°C.
Whisk together eggs, oil, sugar, zucchini puree and vanilla.
Sift together flour, baking powder and cacao then stir into wet ingredients along with pureed beetroot, until well combined.
Bake at 180 for approximately 30-45mins. Once done, remove from pan and place onto cooling rack.
Break dark chocolate into small pieces. Combine all ingredients together in a saucepan, and stir over a low heat until chocolate has melted.
Pour over individual slices to service immediately as a hot sauce, or chill in the fridge to spread over as frosting.
151 cals per serve without sauce
213 cals per serve with sauce