Monday, October 29, 2012

Courgette, Coconut & Lime Buns

Recently I posted about a lovely savoury dish I made using a round courgette, however the longer versions work really well in sweet dishes too. I can't take full credit for this recipe, but I did tweek it a little, because as I've mentioned in the past I'm not terribly good at baking sweet things, however I could follow this one so easily and they worked out perfectly first time!

The best courgettes to use are the larger ones which you may not ordinarily use as they can be very watery, but the flavour is so mild that it works perfectly in a sweet bun. These buns taste great but they also are actually very healthy! They contain no sugar, wheat, oil or butter. Despite this they are lovely and moist and taste delicious because of the the coconut and lime. However due to the small amount of fat they contain, they taste best on the day they're made.

With a glass of milk, a spoonful of Greek yogurt or a dollop of homemade lemon curd they are a delicious and healthy treat. Also they're a great way to get another vegetable in without even noticing it (perfect for little ones (or big ones) with an aversion to veg)!

If you'd like to give them a go, here is the recipe to make 12 small buns:

2 large free range eggs
60mls or 1/4 cup of light agave syrup (or maple syrup)
The zest of 1 lime
200g of finely grated peeled courgette (about 1 large courgette)
150g of spelt flour
50g of desiccated coconut (puls more to sprinkle on top)
2 teaspoons of baking powder
2 capfuls of vanilla extract

1) In a large mixing bowl whisk the eggs until light & fluffy (a hand whisk is very useful here!) then add the lime zest, vanilla, agave and courgette

2) Gently fold in the flour, coconut and baking powder

3) Spoon in the mixture into a non-stick or silicone muffin tin (don't use paper cases as the mixture will stick) and sprinkle a little more coconut on top. Bake for 25-30 mins in a 180 C oven.

1 comment:

  1. They were delicious still warm with a glass of cold milk :D