We welcomed my beautiful daughter (with a lot of tears of joy):
Young Mr Smorgasbord graduated from primary school:
We have celebrated Christmas:
Been to a huge 50th birthday party for a dear friend:
and saying goodbye to the same wonderful daughter (with even more tears, if possible) and we've had a heat wave you probably been reading about (but no fires in this part of South Australia (phew) so cooking and baking has not been on the priority list. We've been spending the days by the pool:
eating salads, quick barbecued chicken as well as fish, drinking loads of cold drinks and been relaxing. Up until 9 days ago ,that is, when I wrote a contract with myself about going to the gym and eating v-e-r-y strict for 100 days. So far so good and only 91 days to go! Yay me!
Tuesday next week reality will hit for the rest of the family, with young Mr Smorgasbord beginning high school. That will be interesting for all of us, he himself is a bit nervous, a lot curious and tons of worried about not finding his way around this huge new school. And taking the bus, by himself, for the first time. It's gonna be a lot of firsts the coming months, I reckon.
Anyway- I found this recipe on Pintrest, where else, and it was a huge success amongst the kiddos, young Mr Smorgasbord and his friends. Especially one of them who hates vegetables was the one eating the most of it :) Maybe I should call his Mom..
I must make at least one apology and that is that I've only got this one photo. The cake disappeared before I had time to get the good camera and style the cake.
The original recipe used regular flour but I just swapped the amount with almond meal and it worked well. Also, instead of regular sugar I swapped (obviously) it with the right amount of natvia.
Preheat the oven to 175 degrees Celsius.
2 cups chopped zucchini
1/4 cup oil- I used canola oil
1/2 cup greek yoghurt
1/2 cup natvia
2 tsp real vanilla
2 cups almond flour
1/2 cups cocoa
1,5 tsp baking powder
a pinch of salt
two pinches of sea salt
1. Pure the zucchini in the food processor.
2. Add the wet ingredients and mix.
3. Mix the dry ingredients in another bowl, apart from the sea salt!
4. Now mix the two in one big bowl and stir.
5. Cover a pan with baking paper and spread the mixture evenly.
6. Sprinkle the sea salt on top of the cake.
7. Bake for about 20-25 minutes. Don't over cook it!
In the meantime make the frosting:
I used almond milk instead of evaporated milk in the original recipe. And instead of chocolate chips I used a dark chocolate bar, broken up in pieces. I used natvia instead of sugar and less vanilla and omitted the chopped nuts.
150 gr dark chocolate (not less than 70%)
1/4 cup almond milk
2 tbls unsalted butter
1 tsp vanilla
1/2 cup natvia
Melt all of the ingredients and spread on top of of cake when it has cooled down a bit.
Cut in to pieces and serve.