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Zucchini Apple Breakfast Cake With Cashew Glaze << Fit Sugar

kept byWhitney
If you like zucchini muffins or apple pie, you’ll love this naturally sweetened breakfast cake. Enjoy with your family for a perfect breakfast on a Sunday morning, complete with a dairy-free, soy-free cream cheese icing!



* 2 cups finely ground almond flour – I use JK Gourmet
* 1/2 cup quinoa flakes
* 1/2 tsp Himalayan rock salt
* 1/2 tsp baking soda
* 1 tsp ground cinnamon
* 2 flax "eggs" [2 tbsp freshly ground flax 6 tbsp water]
* 1/4 cup coconut oil, melted
* 6 medjool dates, pitted
* 1/4 cup apple juice, room temperature
* 2 tbsp yacon syrup – alternatively you can use maple syrup, I chose yacon for its slight molasses taste and lower GI
* 3/4 cup zucchini, grated – squeeze out the moisture over the sink
* 1/4 cup apple, grated – leave the peel on! – squeeze out the moisture over the sink
* 1/2 cup pecans, roughly chopped
* 1/4 cup dried apple or diced apples

* 3/4 cup raw cashews, soaked in water for 4-6 hours
* 1 tbsp coconut oil
* 3 tbsp almond milk
* 2 tsp apple cider vinegar
* 1 tsp lemon juice
* 1/4 cup sucanat sugar, ground fine – I used a coffee grinder
* 1 tsp vanilla
* 2-4 tbsp almond milk – depends on how thick or thin you want it. I used 4 tbsp to make it into a thin glaze.



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