Rum Zucchini Breakfast Loaf – Rommikesäkurpitsainen aamiaisleipä

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I am totally in love with using zucchini in baking. I hope you don’t get bored with my zucchini recipes. This one is my own invention based on the various recipes I have tried. I wanted to combine things I love in cake baking which are dark rum, oats, dark sugar, golden syrup and zucchini. I tried to keep this loaf less sweeter than cakes or muffins but sweeter than regular bread. I promise you will enjoy this recipe, I have almost eaten the whole loaf myself that I baked the other day!

One loaf:

150ml rice milk (or regular milk)

2 tbsp cranberries

8 prunes chopped (or 4tbs raisins)

3 dl self-raising gluten free flour (or regular flour+ 1 tsp baking powder)

1 dl dark rice flour (or oat, millet or quinoa flour)

1 dl rolled oats

50g dairy free margarin (or butter)

125 pear puree

2 tbsp dark rum

1 tsp baking powder

1 tsp bicarbonate soda

1/2 dl dark soft sugar

1 1/2 dl grated zucchini

1-2 tbsp golden syrup

11/2 tsp cardamom or all spice

(you can add 1 tsp no-egg to get the dough stick together a bit more firmly but this is not necessary)

1.  Soak the cranberries and prunes in rice milk.

2. Combine flour, rolled oats, baking powder and bicarbonate soda and pinch the butter in such as the mix turns to breadcrumb like.

3. Stir in cardamom, sugar, pear puree, rice milk mix and rum.  Mix well. Finalise the mix by adding the golden syrup.

4. Bake in 180 celsius degrees for 40-45 minutes. Check the loaf with a stick to make sure it is fully cooked.

Dairy, egg and gluten free chocolaty banana rum raisin cake -Pian suklainen rommirusina banaanikakku

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1 dl (100ml so 1/2 cup) raisins

1/2dl (50ml so 1/4 cup) rum

150g dairy free margarin

2dl (1 cup) sugar

2 bananas mashed

1 tsp vanilla extract

4 dl gluten free flour preferably self-raising

2 tsp baking powder (if you don’t have self-raising flour use double amount of baking powder)

1 tsp ground cinnamon

50g grated dairy free dark chocolate

3 tbs coco powder

2dl (200ml so 1cup) rice milk (or soy milk)

1. Soak raisins in rum.

2. Whisk margarin and sugar.

3. Mix the dry ingredients.

4. Add mashed bananans and vanilla extract to the margarin sugar mix.

5. Add dry ingredients into the mixture together with the rice milk. Mix well.

6. Cook in a cake tin for 30min in 175 celsius degrees.

I coated the cake with vanilla flavoured oat cream (1 pack of oat cream, 1 tbs sugar, 1 tsp vanilla sugar and 1 tsp of vanilla extract) and it was tasty but you can also use the avocado chocolate mousse recipe found in my blog and have that as an icing on the cake. Alternatively if you can use soy, whip the soy cream or serve with the soy custard, they would go lovely with the cake as well! Oh and almost forgot to mention..I cut the cake half and mashed banana and miz it with a small amount of oat cream and put it in between the cake to give some moist!