Yes, I did snatch this from another blog, but I have to tell you that they are OUT OF THIS WORLD! Even with changes, like using hemp milk and a mixture of baking soda instead of eggs, they are every bit as good as the author promises!!!
http://groovyfoody.wordpress.com/2012/01/17/best-chocolate-cupcakes-ever-made-with-quinoa-a-tasty-and-healthy-new-year/
Friday, July 27, 2012
Zucchini Pie
My mother-in-law's zucchini pie is out of this world, & when TJ saw her making one, he wanted it too. How could I make it "TJ-safe?" I wondered. Well, here is OUR version. Enjoy!
1 small zucchini, shredded
2 egg yolks, beaten well
1/2 cup hemp milk (more can be added, depends how creamy you want it!)
1/4 cup quinoa flakes
salt/pepper to taste
1/2 cup cooked quinoa
Line the bottom of a loaf pan with the cooked quinoa. This will be your "crust."
Mix together all other ingredients, and pour on top of crust. Be sure to get all of the extra milk & yolk into the pan.
Bake for 35 minutes in a 350 degree oven.
TJ enjoying his zucchini pie (or "Keeny pie" as he calls it.) And yes, he has no shirt on. Happy Friday morning!! :)
1 small zucchini, shredded
2 egg yolks, beaten well
1/2 cup hemp milk (more can be added, depends how creamy you want it!)
1/4 cup quinoa flakes
salt/pepper to taste
1/2 cup cooked quinoa
Line the bottom of a loaf pan with the cooked quinoa. This will be your "crust."
Mix together all other ingredients, and pour on top of crust. Be sure to get all of the extra milk & yolk into the pan.
Bake for 35 minutes in a 350 degree oven.
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