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Zucchini Oatcakes


A few notes to address before diving into the recipe: These bake up pretty much the same size as when scooped into the tins, so don’t expect them to rise dramatically. I love walnuts, but pecans and perhaps even pistachios would work nicely here, too. If you want to swap in a whole grain, whole wheat pastry flour would be an equal substitute here. In the interest of keeping them dairy-free, you can use coconut oil instead of butter. Regarding greasing the tins vs. using paper liner, this is definitely better suited to greasing the tins. I used olive oil cooking spray, and it worked like a charm. No need to flour the tins once coating them.


2 cups (200 grams) old fashioned rolled oats (not quick cooking)
1 cup (145 grams) all purpose flour
½ teaspoon (4 grams) baking soda
1 teaspoon (4 grams) fine sea salt
¾ cup (70 grams) walnuts, chopped & toasted
6 tablespoons (84 grams) butter, melted
½ cup (120 ml) maple syrup
1 large egg
½ teaspoon vanilla extract
1 medium zucchini, grated (about 1 ½ cups / 150 grams)



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