Zucchini Apple Breakfast Cake With Cashew Glaze

DHalaby73

Sorry I don't have calorie info but thought I'd share..

Zucchini Apple Breakfast Cake With Cashew Glaze

If you like zucchini muffins or apple pie, you’ll love this naturally sweetened breakfast cake. Enjoy with your family for a perfect breakfast on a Sunday morning, complete with a dairy-free, soy-free cream cheese icing!


Ingredients

Cake:
* 2 cups finely ground almond flour – I use JK Gourmet
* 1/2 cup quinoa flakes
* 1/2 tsp Himalayan rock salt
* 1/2 tsp baking soda
* 1 tsp ground cinnamon
* 2 flax "eggs" [2 tbsp freshly ground flax + 6 tbsp water]
* 1/4 cup coconut oil, melted
* 6 medjool dates, pitted
* 1/4 cup apple juice, room temperature
* 2 tbsp yacon syrup – alternatively you can use maple syrup, I chose yacon for its slight molasses taste and lower GI
* 3/4 cup zucchini, grated – squeeze out the moisture over the sink
* 1/4 cup apple, grated – leave the peel on! – squeeze out the moisture over the sink
* 1/2 cup pecans, roughly chopped
* 1/4 cup dried apple or diced apples

Glaze:
* 3/4 cup raw cashews, soaked in water for 4-6 hours
* 1 tbsp coconut oil
* 3 tbsp almond milk
* 2 tsp apple cider vinegar
* 1 tsp lemon juice
* 1/4 cup sucanat sugar, ground fine – I used a coffee grinder
* 1 tsp vanilla
* 2-4 tbsp almond milk – depends on how thick or thin you want it. I used 4 tbsp to make it into a thin glaze.

Directions
Cake:

Preheat oven to 350F and grease a 9x9 cake pan with coconut oil. Alternatively you can use a 6 cup casserole dish.

Prepare flax egg and set aside.
In a large bowl whisk together almond flour, quinoa flakes, salt, baking soda, and cinnamon.

Place coconut oil, dates, apple juice, and yacon in a blender. Process until smooth and transfer to the bowl of flour mix.
Stir mixture until well combined, then fold in zucchini, grated apple, pecans and dried apples.

Drop mixture into prepared pan, place on the middle rack of the oven and cook for 50-60 minutes.
Remove from oven and allow to cool for 20 minutes. Serve with almond milk and drizzle with cashew glaze.

Glaze:
Line a two-cup glass container with cheese cloth.
Combine cashews, coconut oil, almond milk, vinegar, and lemon juice in a blender. Process until smooth.

Pour the mixture into the container, cover and leave on the counter overnight.
In the morning, stir in sugar, vanilla, and almond milk. Refrigerate until ready to use.