1 large egg
1/2 cups GF rolled oats
1/2 cup white rice flour or other GF flour of choice (can add another 1/2 cup GF rolled oats)
1 tsp guar gum or xantham gum
1/4 cup almond milk
1/8 cup coconut or olive oil
1/4 cup coconut sugar or honey
1 tsp pure vanilla extract or ¼ tsp vanilla powder
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp himalayan salt
3/4 cups shredded zucchini, tightly packed,
1/2 cup grated green apple (about 1 medium apple) Have an extra in case you want to add some small chopped pieces into the batter too.
Handful walnuts (topping)
Preheat the oven to 180 degrees celcius.
In a food processor add all the dry ingredients and mix well for 30 seconds or until the oats are of a flour consistency. Add all the wet ingredients and mix on high for a minute until batter starts to form. May need to add more almond milk or water to ensure a thick batter is formed but is also slightly runny.
Spoon out mixture into silicone muffin mould or into a muffin tin lined with muffin cups. The mixture can be ¾ from the top. Sprinkle the top with chopped walnuts.
Bake for about 15 to 20 minutes until a toothpick comes out clean
Remove from the muffin tin and allow them to cool before serving.
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