Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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
Preheat oven to 180°C/350°F and grease 12 mini bundt cake forms with coconut oil.
Mix chia seeds with half a cup of almond milk and let sit for 10 minutes.
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.
Fill into the prepared forms and bake on the middle rack of the oven for about 30 minutes.
Take out and leave to cool for 5-10 minutes in the forms.
Recipe Notes