By moksha
Savory Zucchini Cashew Muffins — Hale Pule Ayurveda & Yoga
This delightful dish highlights winter squash, which is typically harvested in autumn after a long growing season. Full of the sweetness of summer, winter squash are delicious and nourishing ingredients for winter cooking. When stored in a cool, dark, and dry place, squash can last through the long
Updated at: Thu, 17 Aug 2023 03:40:38 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Nutrition per serving
Calories1883.8 kcal (94%)
Total Fat86.8 g (124%)
Carbs234.7 g (90%)
Sugars6.6 g (7%)
Protein52.1 g (104%)
Sodium2949.2 mg (147%)
Fiber40.5 g (145%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 ½ cupspelt flour
use 1 cup spelt grain if you mill your own
¾ cupbarley flour
use 1/2 cup barley if you mill your own
1 ¼ tspsalt
2 handfulszucchini
grated
½ cupchopped cashews
2 tspground coriander
2 tspfennel seeds
lightly ground
1 Tbspdried cilantro leaves
1 Tbspseaweed
such as arame, hijiki, or kelp
4 Tbspghee
or olive oil
½ tspcinnamon
1 tsprosemary
chopped
⅛ tspasafoetida
Instructions
Step 1
SERVES 4-6 (12 muffins)
Step 2
PREPARATION TIME 40 minutes
Step 3
Preheat your oven to 180 C / 350 F convection oven, add 20 C or 70 F for a conventional oven.
Step 4
Prepare the muffin tin or ramekins for baking. Line with ghee or parchment paper cups.
Step 5
Combine all the with enough water to form thick batter.
Step 6
Scoop the mixture into the prepared baking dish.
Step 7
Press extra cashews on top if desired.
Step 8
Bake for 20-30 minutes until a toothpick comes out clean.
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Notes
2 liked
0 disliked
Delicious
Easy
Kid-friendly
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