Here's another baking recipe from my recent co-op veggie score. This is adapted from elanaspantry.com. If you haven't checked out her blog, you should!
1 1/2 cups almond flour
1/3 cup sorghum flour
1 large zucchini grated (about 3-4 cups not packed)
1 1/2 tsp. baking soda
1 tsp. apple cider vinegar
2 tsp. cinnamon
2 eggs
2 tbsp. flax meal
6 tbsp. hot water
1/2 cup mild flavored liquid oil (I used canola)
1/2 cup agave nectar or honey
1 cup dairy free chocolate chips (I used Guitttard)
Preheat oven to 350. Mix the hot water and flax meal in a small cup - set aside to gell. Mix the rest of the ingredients and then add the gelled flax. Line 2 dozen cupcake molds with liners. Fill each about 1/2 way with the muffin mix. Bake about 18-23 minutes, or until a knife inserted into the center comes out clean.
Yummy!
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