2 cups almond flour
1/2 tsp sea salt
½ tsp baking soda
2 tsp cinnamon (omit phase 1)
2 large eggs
¼ cup coconut oil
1 cup grated zucchini
½ cup chopped pecans (or walnuts)
2/3 cup nut milk (or water) w/24 drops stevia
Preheat oven to 350 degrees
Mix all ingredients in a bowl. Stir well because the almond flour soaks up liquid fast.
Spray a small muffin tin with coconut or walnut spray or use small muffin cups.
Pour batter into the muffin tins.
Bake 20 minutes.
Option: To create Zucchini bread, pour mix into (2) baking loaf tin pans. Bake for 25-30 minutes.
Please send us your favorite recipes – Info@NaturalHealingCenter.US
Spiralize zucchini (use blade C) to transform it into thin strands of zoodles.
Cut zoodles into shorter lengths with clean scissors or a knife. Use zoodles raw or gently cook them by sautéing.
To sauté, place zoodles and 1 teaspoon olive oil in a large skillet over medium-high heat and sauté 2 minutes.
Remove from skillet and drain (or you can eat it raw).
In a food processor combine seeds and lemon juice and blend until seeds are pureed.
Add spinach, parsley, and basil. Pulse until chopped and incorporated.
Add avocado and ¼ cup extra virgin olive oil and puree until smooth
Season to taste with salt.
Toss zoodles with pesto.
Sprinkle with nuts and serve.