The summer Foodies Festivals are the perfect excuse to get baking. As mentioned, this year I plan to go back to my "Leewood Roots" for some inspiration. The weather this year so far has definitely impacted growth and as with each new year, you cannot guarantee the same crop at the same time every year, but when it finally comes it is GREAT!
Courgette when it grows comes thick and fast, so had to feature in one of my bakes. This time for my plant based inspiration I have developed a GF courgette and coconut cake, using a few of my favourite brands, but easily adapted to use your favourite brands too.
Ingredients:
Sunflower oil 250ml
Sugar 350g. I use Groovy Foods Coconut Sugar, but any dark brown sugar would work. i.e. demerara sugar.
Eggs x4 (VEGAN OPTION BELOW)
1tsp Vanilla Extract
Flour 250g (I use 125g Gluten Free self raising flour and 125g Groovy Foods Coconut Flour, but just GF self raising flour is fine too).
1tsp Baking Powder
1tsp Xanthan Gum
Courgette 250g
Desiccated Coconut 100g
1 Lime, zest and juice
To decorate flaked coconut pieces would work well, or a extra sprinkle of desiccated coconut. I also use Groovy Foods chocolate agave or food thoughts 70% dark chocolate melts drizzled on top with some extra lime zest.
Method:
Preheat the oven to 180 degrees fan.
Start by whisking the oil and sugar until smooth and lump free.
In another bowl weigh out the flour, then add the xanthan gum and baking powder. (I sieve my flour as coconut flour is lumpier and thicker than the GF flour).
Add the vanilla extract into the sugar/oil mix
Add 1 egg into the sugar mix along with a quarter of the flour mix, whisk again until combined. Continue adding 1 egg at a time with a quarter of the flour mix until everything is combined. (You may notice curdling at the beginning but when all of the eggs and flour is added this will disappear).
Add the desiccated coconut to the mix.
Add the grated courgette to the mix.
Add the zest of one lime and the juice of the lime to the mix, then stir with a spoon until everything is integrated.
Place in a baking tin (I use a Bundt pan but a regular tin is fine, or even muffin trays to make mini breakfast cupcakes!) and bake in the oven for 35 mins. Check after 30 mins and leave for up to 45 minutes depending on your oven. I like mine a darker colour.
Once cooled choose your choice of topping and enjoy!
Vegan Option:
Egg replacer.
You can buy this at Holland and Barrett and most supermarkets, it is about £3 a box and is the equivalent to about 66 eggs!
To make one egg add a teaspoon of egg replacer to 2 tablespoons of water. Add a dash of lemon juice to the mix to allow the mixture to react.
Aquafaba (Chickpea Brine)
All this is, is the liquid from a tin of chickpeas. Drain a can of chickpeas and heat in the microwave for a minute or two. Add a few teaspoons of lemon juice a whisk.
3 tablespoons of this mixture is the equivalent to one egg.
Chia Seeds.
To replace an egg, use 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before. Mix together until a gel like texture is formed.