Since zucchini is plentiful, you might want to try your hand at this hearty and filling treat. More recipes can be found on the Young Living website. Just in time for autumn fun, check out Witch's Brew (a spiced cider), Fruit Spiders, Ogre's Overbite (an apple delight).
Einkorn Zucchini Bread
2 cups Einkorn Flour (+1/4 cup, if needed)
1 cup organic crystalized cane syrup
1/2 tsp salt
1/2 tsp baking soda
1 & 1/2 tsp baking aluminum free powder
1 & 1/2 tsp pumpkin pie spice *(see link below)
1/3 cup coconut or almond milk
1/4 cup coconut oil, melted
1/3 cup applesauce (I blended one apple in my blendtec)
1 tsp vanilla extract
3/4 cup finely chopped walnuts
1 cup shredded zucchini
Preheat oven to 350 degrees. Mix all dry ingredients (first 6 ingredients) and sift together. Mix all wet ingredients (next 5 ingredients), in a large bowl, stirring well. Add dry mixture to the wet mixture until well blended. If too wet, add the additional 1/4 cup of flour. Add zucchini and walnuts and stir again. Let sit for 5 minutes.
Grease an 8 inch loaf pan. Add batter, place in preheated oven and bake for about 50 minutes, or until a toothpick comes out clean. Bread will be moist, thick and hearty. Did I mention delicious?
I love getting fresh spices from the East End Coop in Pittsburgh. I know they are high quality and not flavored sawdust (as was determined by a NY study for most cinnamon powders on the market). Try grinding your own spices for even more flavor.
3 tsp ground cinnamon
2 tsp ground ginger
2 tsp ground nutmeg
1 & 1/2 tsp ground allspice
1 & 1/2 tsp ground cloves
I used 1/4 tsp of this mixture in my Young Living Pure Protein Vanilla Spice meal replacement and it was like a pumpkin pie milkshake. Experiment and have some fun.