In my opinion, life gets really boring when you don’t ‘shake it up’. And for me, a busy single person, food is an affordable and fun way to do that. Plus, anyone can go down to the store and buy something. That’s not enough for me anymore. I have to feel challenged in the kitchen or I notice the rest of my life tends to get mundane and boring.
Translation: I decided to get creative with some leftover produce; zucchini from the CSA box (this crazy stuff just keeps coming!!!) and some sweet potato. It’s not even that exciting, but it’s juuuuust different enough from other baked goods I’ve made to keep my creative juices happy. For now. And they taste great!
Gluten Free and Vegan Sweet Potato
1 cup finely grated zucchini
1/4 cup finely grated sweet potato
1/2 cup extra ripe banana (about 1 medium)
2 tablespoons flax seed ground with 4 tablespoons water
1/4 cup canola oil
1/2 cup tapioca flour
1/4 cup brown rice flour
1/4 cup cornstarch
1/4 teaspoon nutmeg (I did just a little less than a 1/4 tsp)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1/4 teaspoon vanilla extract
1/4 teaspoon liquid stevia (I did just a little less than a 1/4 tsp)
Optional topping: Pecans
Preheat the oven to 350 degrees.
Grate the zucchini and sweet potato into a medium mixing bowl. I used a fine cheese grater and did it by hand. It was easier than I thought it was going to be; zucchini is especially easy to grate! Mix in the banana. Set the bowl aside.
Next grind the flax seed with water. I used a mini electric coffee grinder. In the past I’ve just used a blender on high for about 30 seconds. The goal is to get a gelatinous liquid; so grind/mix/blend until you reach that consistency. Add the mixture to the mixing bowl. Mix in the oil as well.
In a small mix together the flours, cornstarch, nutmeg, cinnamon, salt, and xanthan gum. Combine with the batter. Finally add the vanilla extract and stevia.
Spray a mini muffin pan with non-stick spray. I used a tablespoon to scoop the batter into the individual cups. It filled the 24 cups perfectly. I added a pecan to each of the bites for extra awesomeness :)
Bake them for about 20 minutes. Let them cool for equally as long. I recommend that once you remove them from the pan, you put them into storage containers and put them right into the refrigerator. They’re very good cold!
These weren’t as light and fluffy like muffins as I was hoping; I think its primarily because of the banana to flour ratio. Next time I’ll try using a little more flour and a little less oil. But even though they didn’t have the texture I was hoping for, they’re still fun and they taste great. They’re perfect for a snack and carry well in my bag. More like a sweet treat than a muffin :)
This recipe is linked to My Meatless Mondays, Mouthwatering Mondays, and Just Another Meatless Monday, Tempt My Tummy Tuesday, Tuesday at the Table, Slightly Indulgent Tuesday, Delicious Dishes, Tasty Tuesday, Tuesday Twister, Gluten Free Wednesdays, Real Food Wednesday, and Vegetarian Fridays.