Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Ricotta Pistachio And Chia Cake recipes
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.
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Zucchini Salad With Black Pepper Peanuts
Zucchini Salad With Black Pepper Peanuts is a hor d'oeuvre that serves 2. One portion of this dish contains
Zucchini Salad Pita Pockets
The recipe Zucchini Salad Pita Pockets can be made in roughly 30 minutes. One serving contains
Comments