(For those of you with a vegtable garden I can't think of a yummier way to use up a bumper harvest of Summer Squash!)
Ingredients: (Makes 14)
30g Olive Oil
1 TBSP Hot Water
1 Egg – I used Ener-G Egg Replacer
1 Tsp Vanilla
100g Xylitol (or your preferred sweetener)
150g Gluten Free Self Raising Flour
½ Tsp Salt
1½ Tsp Gluten Free Baking Powder
150g Grated Zucchini
70g Dried Cranberries
65g Chopped Walnuts
Method:
1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl
2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a 9” square baking tin and spread out evenly
5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)
6. Cool completely before cutting into squares
*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*
