The main rule of writing is that if you do it with enough assurance and confidence, you’re allowed to do whatever you like. (That may be a rule for life as well as for writing. But it’s definitely true for writing.) So write your story as it needs to be written. Write it honestly, and tell it as best you can. I’m not sure that there are any other rules. Not ones that matter. – Neil Gaiman
I remember that one year ago I was interviewing with big emotion – Sara – the wonderful creative lady behind the food blog The Sprouted Kitchen, for our first issue of What Liberty Ate magazine. Since I discovered her blog, I couldn’t abstain from trying her healthy recipes, because everything was so appealing, so convincing, so delicious. She is doing magic with vegetables, with simple ingredients, combining so gracefully whole foods.
Her first cookbook – The Sprouted Kitchen: A Tastier Take on Whole Foods, has been just released and I had to have it. When I finally received, I was so happy, I enjoyed-as always-the beautiful smell of fresh printed book, I flip through the pages with care and I started immediately to read it. I was so excited about this book, as it would have been mine. I felt all emotion and incredible work that went into this book and I appreciate it as something close to heart.
I tested a few recipes from the book already, even though at the begging, I didn’t knew with what to start. I took the occasion that my twin sister and her husband were visiting Czech lands and I started with the buckwheat crepes, the mutigrain carrot-dates muffins, salads and finally, today’s recipe – the zucchini bread bites.
All recipes are worth to be tried, there’s a special care for each ingredients, and nothing seems to be added randomly. Through this book I discovered charming ingredients combination, easy to make anywhere and surely, on everyone’s taste. The combinations are indeed delightful, you don’t have to worry about the fact that you never tried quinoa, oat flour and zucchini. The photographs are so intimate, a truly discover of a honest lifestyle, peace and contentedness. Don’t hesitate to visit Sara’s blog, to buy the book and recreate in your kitchens, this wonderful zucchini bread bites!
Ingredients (make 2 dozen):
1/2 teaspoon pure vanilla extract
3 tablespoons extra-virgin olive oil
1/2 cup maple syrup
3/4 cup quinoa flakes
3/4 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons natural cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup plus 1 1/2 tablespoon turbinado sugar
3/4 cup finely grated zucchini
1/2 cup chopped toasted walnuts
1. In a bowl whisk together the egg, vanilla, olive oil and maple syrup. In another bowl, stir together the quinoa flakes, oat flour, baking soda, baking powder, cocoa powder, cinnamon, salt and 1/4 cup of turbinado sugar. I doubled the amount of oat flour, because I didn’t had quinoa flakes.
2. Squeeze the excess water from the grated zucchini and stir into the wet ingredients. Add the wet ingredients to the dry and stir to combine. Stir in the walnuts. The batter will be pretty moist. Cover and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (180°c). Line a baking sheet with parchment paper and using your hands, gently roll a heaping tablespoonful of the dough into a ball and place it on the baking sheet. Repeat with the remaining batter. Gently flatten the top of each ball and sprinkle the tops with the remaining 1/1/2 tablespoon of turbinado sugar. Bake 12 to 14 minutes. Allow to cool completely before serving. Store in a airtight container.[/stextbox]