You know when you find that zucchini in your garden the size of a submarine torpedo that you may or may not have been ignoring the past few weeks? This recipe is especially for you.
Ingredients:
2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup butter (or palm or coconut oil), melted
1/4 cup honey
1 tablespoon vanilla extract
3 eggs, separated
1 cup raw zucchini, shredded
Method:
Preheat oven to 350 degrees
Mix the almond flour, cinnamon and salt in a medium bowl. Melt the butter in a small saucepan. Remove from heat. Add the honey to the melted butter, then add the vanilla. mix into the almond flour mixture. Stir in egg yolks. Whip egg whites to form stiff peaks, then gently fold into batter. Divide evenly into 12 paper lined muffins. Bake 20-25 minutes or until lightly brown on top.
