Paleo Zucchini Brownie Bread for Willy

This post will be short. 

I made this zucchini brownie bread while I was in Arizona this summer.  It's gluten-free, actually it's grain-free.  In fact, it doesn't rely on nut flours to bake.  I made this and decided the rest should go to my older brother Willy as he couldn't have gluten.  

I have had this recipe sitting in my file to hit publish for a while.  I simply haven't had time, or made time to write and post about it.  

Then, it's way past my bedtime and some how I needed to hit publish just to get it out of my draft box.  I needed to write about missing my older brother.  I want to write about it; but, sometimes it's best to grieve in the way it comes.  


My brother, my only older brother died on August 28th, two weeks ago.  He died horrifically and my heart hurts right now.  I know I'll write more about it; but, for now I offer you this bread.  Zucchini is still prevalent in Bellingham and to bake something simple like this as an expression of love toward someone--do it.  You never know how many days you will get with the ones you love.


Paleo Zucchini Brownie Bread

Ingredients:

1 cup blanched almond butter

1 1/2 cups shredded zucchini

2 eggs, large

1/4 cup raw honey

1 tsp vanilla

1/2 tsp baking soda

1 tsp apple cider vinegar

1/4 tsp salt

1 tsp cinnamon

1/4 cup cocoa

1/4 cup chocolate chips (optional)

 

Directions:

Preheat oven to 350.

Line a standard loaf baking pan with parchment paper, ensuring it goes into each crevice of the pan.

In a bowl of an electric mixer, combine the almond butter, baking soda, salt and cinnamon till thoroughly mixed.  Add the eggs and mix, scraping down the sides.  Next, add the honey, apple cider vinegar & vanilla and mix for 30 seconds.  Add the cocoa and mix while scraping down the sides.  Next, add the zucchini and mix through out.  If adding chocolate chips, add them now.  

Pour into prepared baking pan and bake for 40-45 minutes.  This will bake much more quickly than your typical loaf bread.  Allow it to cool in pan on a wire rack for 10 minutes before removing from pan.  Remove it from pan with parchment paper still sticking to it's sides and allow to cool on wire rack for an additional 5-7 minutes.

Remove the parchment paper and slice into it.

 

Blueberry Tart for Biz

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My dear friend Biz has her birthday in April, but blueberry season is in July & August.  Her favorite dessert is blueberry pie.  This year I wanted to specifically make a blueberry tart or pie just for her.  I decided upon a tart as it's easier to utilize with almond flour.  

This is a straight-forward blueberry showcase as it marries with the lemon, while subtly sweetened with honey.  After it's done baking, lightly showered with ground cinnamon brings it altogether.  Serve slightly warm or not, with ice cream or not.  Summer is in need of a good pie boasting merely of the fresh fruit you picked with your very hands.  This blueberry tart boasts of such things.

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Blueberry Tart for Biz (printable recipe)

Blueberry Filling Ingredients:

2 ½-3 cups of blueberries
zest of one lemon
1 Tb arrowroot powder
1 Tb vanilla
⅓ cup raw honey
juice of one lemon

Tart Crust Ingredients:

2 ½ cups blanched almond flour
½ tsp sea salt
1 tsp arrowroot powder
2 Tb coconut oil, solidified
1 Tb apple cider vinegar
1 egg

Directions:

Preheat oven to 400.
Prepare crust by combining the almond flour, sea salt & arrowroot powder into a food processor.  Process for 15-30 seconds to fully combine & make the mixture fine.  Add the coconut oil & pulse 6 times, just slightly distributed.  Add the ACV & egg & pulse till everything forms into a ball.  
Take a sheet of plastic wrap and place the dough in the center.  Form a ball and flatten into a 6 inch disc.  Wrap and place in the fridge for 30 seconds. 

Remove and roll between two pieces of parchment to a line a 9-inch tart pan.  The dough will most likely break, but you can easily mold it together as almond flour dough acts a lot like playdoh without the overworking effects found in gluten pie dough.  

If you are short on time, you can simply dump the dough directly from the processor into your tart pan and shape it by hand into the pan.  

Making the Filling:

In a medium bowl, place your clean blueberries, honey, lemon zest, arrowroot powder and lemon juice.  Thoroughly mix, in order to allow the honey to become evenly dispersed throughout.  Pour the filling into the prepared tart crust.  

**If you want the berries to more jam like, then I recommend one of two options.  Take a masher and mash just a couple times before pouring into the prepared crust.  You could also mash down slightly after the tart comes out of the oven.  

Bake at 400 for 35-40 minutes.  

Allow the tart to cool on a wire rack for 30 minutes.  Lightly sprinkle with ground cinnamon for a nice finish.  

Rosemary Infused Honey Simple Syrup Spritzer

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As the girls go down for a quiet time, I find my own solace by pulling out the ice to fill up the glass.  What proceeds is the quart sized mason jar filled with rosemary infused honey simple syrup, which gets portioned out over the ice.  I pour the water with gas over and pop in a straw.  Stir & drink.  

Tastes of honey, woodsy pine & vanilla as the club soda tingles & cools this 39 week pregnant body instantly.  But, it even works for the non-pregnant.  

And I tell you what...if you don't want to do the rosemary route, you could cook down some raspberries and press through a sieve to use the juice to add to the honey simple syrup.  

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Rosemary Infused Honey Simple Syrup Spritzer (printable recipe)

Honey Simple Syrup 

  • 1 cup honey 
  • 1 cup water

Directions:

Add the honey & water into a small pan over medium heat.  Heat until the honey has completely dissolved.  Remove from heat.  From here, you can pour into a mason jar and infuse this simple syrup with any number of goods.  

Refrigerate for up to two weeks.

***Rosemary Infused Honey Simple Syrup

  • 5-6 fresh sprigs of rosemary
  • one honey simple syrup (about 1 1/4 cup)

Add the rosemary to the honey simple syrup while it is still warm.  Allow it to infuse for optimal flavor.  I allowed mine to sit for at least an hour.  Know that it only improves with days.  

In a 10 ounce glass with ice, pour 2 Tb of the rosemary simple syrup in and top with club soda.  If you would like it less sweet or more sweet, then adjust the amount of simple syrup you add.