Ingredients
Chocolate, zucchini and spelt mini cakes
- 1 zucchini, roughly chopped
- 125 grams Maple syrup
- 80 grams apple sauce
- 85 grams Coconut oil, melted, cooled
- 2 eggs
- 300 grams white spelt flour
- 50 grams raw cacao powder
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp bicarbonate of soda
- 260 grams No-fat Greek yoghurt, to serve
Chocolate Sauce
- 2 tbsp Maple syrup
- 2 tsp raw cacao powder
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I'm cooking this todayRecipe's preparation
1. Preheat oven 180°C. Grease twelve 80ml (1/3 cup) capacity muffin pans.
2. Add zucchini to bowl and chop 3 sec/speed 5. Add remaining ingredients except for Greek yoghurt and combine 7 sec/speed 5. Spoon amount prepared muffins pans. Bake for 20 minutes or until a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool for 10 minutes.
3. Meanwhile, to make the chocolate sauce combine the maple syrup and cacao powder in a small bowl until smooth.
4. Divide warm mini cakes among plates. Drizzle with sauce and serve with yoghurt.
Method
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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