Ingredients
Brownies
almond flour
80g
2.80oz
0.32cup
5.36tbsp
green buckwheat flour
80g
2.80oz
0.32cup
5.36tbsp
coconut sugar
140g
4.90oz
0.56cup
9.38tbsp
cornstarch
5g
0.18oz
0.34tbsp
cocoa powder
35g
1.23oz
2.35tbsp
bakng soda
1tsp
dry ginger
1tsp
walnuts
75g
2.63oz
0.30cup
5tbsp
zucchini
250g
8.75oz
1cup
16.75tbsp
coconut oil
100g
3.50oz
0.40cup
6.70tbsp
lemon juice
1tsp
Method
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In one bowl, mix the dry ingredients: coconut sugar, almond and buckwheat flour, baking soda, cornstarch, ginger, and cocoa. (I ground green buckwheat in a blender and sifted it.)
-
Grate the zucchini and combine it with coconut oil and lemon juice.
-
Combine the dry and wet ingredients, mixing thoroughly.
-
Finally, add the chopped nuts (e.g., walnuts) to the mixture.
-
Spread the batter in a baking dish (I used a 17x17 cm square dish) and bake at 180°C (356F) for 45-50 minutes.
-
Allow the brownies to cool completely, then cut them into squares and enjoy!
