I made these the other day when I had almost nothing left in the house. Perfect as a light snack for little mouths. Coconut oil, parmigiano reggiano and eggs make this a more nutrient dense option than a simple muffin.
From the pantry
375 grams zucchini (I used about 3 for this batch)
1 large onion finely chopped
1 cup of spelt flour - I usually use a mix of white and whole spelt
2 teaspoons of natural baking powder (without aluminium)
1/3 cup coconut oil
3 steamed/ parboiled potatoes
1 cup of coursely grated parmigiano reggiano*
5 organic pastured eggs
sea salt & freshly cracked pepper
optional: grated carrot and bacon
1. Gentle sauté onion on a low heat until translucent in a tablespoon of coconut oil. Once caramelized a little, add in 1/3 cup of coconut oil to melt. Once melted, turn off heat and allow to cool slightly.
2. Grate parmigiano reggiano and zucchini.
3. Mix all ingredients together in a bowl.
4. Place into tin or muffin tray. I like to use these unbleached patty pans and baking paper.
5. Bake in moderate oven (say 180 degrees C) until cooked (this will depend on whether you make a slice or muffins.
* Parmigiano reggiano is imported from Italy and is made with raw milk. It is a wonderful source of nutrition and our preferred cheese to snack on (lovely with slices of apple) and cook with. It is available from most supermarkets and all delis.