2 cups nut flour (Almond or cashew)
1 packed cup of grated zucchini
2 teaspoons of Lemon Myrtle (can usually be found at Health shops or markets)
¼ cup honey
¼ cup melted coconut oil
1 teaspoon vanilla
Rind of 1 lemon
Juice of half a lemon
2 teaspoons baking powder
Pinch of Himalayan or sea salt
Place honey, eggs, coconut oil, vanilla, lemon rind and juice in a large bowl and beat until a little bit fluffy.
In a separate bowl, thoroughly mix the flour, lemon myrtle, baking soda and salt.
Mix the dry ingredients through the wet ingredients until well mixed. Fold in zucchini, then spoon into paper muffin cakes or well greased muffin tins.
Bake at 175 degrees for around 20 – 25 minutes. Cool on a rack.
By Andrea Southern, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705