wholefood cooking

Zucchini Brownies

Ingredients

  •         2 cups zucchini, grated
  •         1/2 cup melted and cooled coconut oil (or canola oil)
  •         1/2 cup rice malt syrup
  •         2 large eggs, at room temperature
  •         1 teaspoon vanilla extract
  •         1 3/4 cup plain flour
  •         1/2 cup unsweetened cocoa powder
  •         1/2 teaspoon salt
  •         1 1/2 teaspoons baking powder
  •         1/2 teaspoon cinnamon
  •         1/8 teaspoon nutmeg
  • 1 1/3 cups dark chocolate buttons

Method

1. Preheat oven to 180 degrees

2. Grease and line a slice pan (20cm x 15cm) with paper

3. Grate the zucchini and set aside

4. In a mixing bowl combine the coconut oil, eggs, syrup and vanilla.

5. Mix until well combined.

6. In a separate bowl, combine the dry ingredients. Stir to combine.

7. Add dry mixture to the wet/zucchini mixture. Stir to combine. Add chocolate chips. Pour batter into prepared pan.

8. Bake 30-35 minutes or until a toothpick inserted in the center comes out mostly clean

9. Allow to cool in pan then cut into squares and enjoy

Mexican Style Slow Cooker Chicken and Beans

Mexican Style Slow Cooker Chicken and Beans

  • 1.6 kilogram whole chicken
  • 800 gram canned kidney beans, rinsed, drained
  • 1 medium brown onion (150g), sliced thinly
  • 3 clove garlic, crushed
  • 1 medium red capsicum (bell pepper) (200g), chopped coarsely
  • 1 medium green capsicum (bell pepper) (200g), chopped coarsely
  • 1 corn cob (250g), trimmed, kernels removed
  • 2 tablespoon tomato paste
  • 400 gram canned diced tomatoes
  • 1 cup (250ml) chicken stock
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried chilli flakes
  • 1/2 cup loosely packed fresh coriander

Method

  1. Rinse chicken under cold water; pat dry, inside and out, with paper towel.
  2. Trim excess fat from chicken.
  3. Combine beans, onion, garlic, capsicums, corn, paste, tomatoes, stock and spices in a 5-litre (20-cup) slow cooker.
  4. Place chicken in cooker, push down into bean mixture. Cook, covered, on low, about 8 hours.
  5. Remove chicken from cooker; when cool enough to handle, discard skin and bones. Shred chicken meat coarsely.
  6. Return meat to cooker; cook, covered, on low, for 20 minutes or until hot. Season to taste.
  7. Meanwhile, make avocado salsa: Combine ingredients in a small bowl; season to taste.
  8. Sprinkle chicken mixture with coriander; serve with avocado salsa and tortillas. Accompany with sour cream, if you like.
A bowl of shredded chicken cooked with beans and corn, topped with sour cream and coriander in a mexican sauce