Zucchini Ricotta Pistachio And Chia Cake recipes

Zucchini, Ricotta, Pistachio And Chia Cake recipes

Zucchini, Ricotta, Pistachio And Chia Cake recipes

By Donna Hay
1 hour 5 minutes

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Details
  • Servings:   6
  • Calories:   452
  • Protein:   13g
  •  
  • Fiber:   6g
  • Sugar:   31g
  • Carb Total:   49g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   22g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner, breakfast
  • Dish:   desserts
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Cuisine
  • italian
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Ingredients
  • 4 eggs
  • ½ cup (90g) rapadura sugar or brown sugar
  • 3 small zucchini (courgette) (300g)
  • 1 cup (150g) buckwheat flour
  • 1 cup (120g) almond meal (ground almonds)
  • 250g ricotta
  • ¼ cup (60ml) grapeseed oil
  • 1 tablespoon finely grated orange rind
  • 2 tablespoons white chia seeds
  • 1 tablespoons vanilla extract
  • 1 teaspoon baking powder
  • ⅓ cup (45g) pistachios, roughly chopped
  • ¼ cup (90g) honey
Instructions

Zucchini, Ricotta, Pistachio And Chia Cake recipes serves 6 original recipe by Donna Hay.

View original preparation instructions

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