Mini zucchini and carrot bundt cakes

Hello and good morning! Is it really Monday already?! My bed didn`t want to let me get up today morning and one glimpse out of the window was enough to give in a little longer. Rain, rain, rain all day. 🙁
But my breakfast was sweetened by these pretty mini bundt cakes. Baked them yesterday for our Sunday breakfast. They are vegan, glutenfree and nice and moist. The added walnuts give them a nice crunch. They are perfect for a nice brunch or a coffee in the afternoon.
Wishing you all a good start into the week!

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Mini zucchini and carrot bundt cakes

Servings 12

Ingredients

• 200 grams ground almonds
• 100 grams corn flour
• 100 grams coconut sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 2 tbsp chia seeds
• 1 1/2 cups almond milk
• 100 grams zucchini, finely grated
• 100 grams carrots, finely grated
• 2 tbsp coconut oil
• 25 grams chopped walnuts

Instructions

1. Preheat oven to 180°C/350°F and grease 12 mini bundt cake forms with coconut oil.
2. Mix chia seeds with half a cup of almond milk and let sit for 10 minutes.
3. In a bowl mix ground almonds, corn flour, baking powder, salt, cinnamon and coconut sugar. Add in remaining almond milk, chia seeds mixture, coconut oil, walnuts and zucchini and carrots. Stir together.
4. Fill into the prepared forms and bake on the middle rack of the oven for about 30 minutes.
5. Take out and leave to cool for 5-10 minutes in the forms.

Recipe Notes