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Superfood Gingerbread

by Jac's Veghead (follow)
Healthy (1887)      Vegetarian (1517)      Vegan (744)      Breakfast (581)      Sweet (414)      Brunch (217)      Zucchini (102)      Sweet Potatoes (97)      Clean (46)      Ginger (29)     
This is a healthier version of an all-time favourite, gingerbread. This Superfood Gingerbread recipe uses sweet potato, zucchini and chia seeds to add extra nutrients and you will be delighted by how moist, dense and perfectly spiced it is. This recipe is vegan but milk, honey and eggs can be used if desired.

Smothered in peanut butter.

Preparation Time: 40 minutes
Cooking Time: 60 minutes
Makes: 18 pieces

1 small zucchini
1 small sweet potato
1 tbsp cinnamon
1 tbsp ground ginger
2 tbsp maca powder
1/4 cup chia seeds
1 cup almond milk
1 cup buckwheat flour
1 cup all-purpose flour
1 tsp baking powder
3/4 cup agave syrup (or sweetener of choice)
1/2 cup pumpkin & sunflower seeds
1/3 cup coconut oil
1 vanilla bean (or 1 tsp vanilla extract)

Bake or steam the peeled sweet potato (25 minutes at 180C or until soft).

Grate the zucchini and drain well. Either place in a sieve and press down or wrap in a clean tea towel and squeeze.

In a jug whisk together the chia seeds and milk, put a side then stir again in 10 minutes, put aside.

In a large bowl blend the drained zucchini, cooked sweet potato, spices with the chia milk mixture.

To the liquid mixture add the flours, baking powder, syrup, seeds, coconut oil and vanilla and mix until combined.

Pour the batter into two lightly greased or paper lined bread pans, and bake at 180C for 60 minutes.

Remove from the oven, sprinkle with a few more seeds and cut into squares.

Enjoy with yogurt for breakfast, peanut butter for a snack or cream for dessert.

#Ginger Bread
#Sweet Potatoes
I like this Recipe - 5
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