INGREDIENTS
Basil Sugar:
- 1/4 cup basil (packed)
- 1/2 cup sugar (I used organic cane sugar)
- 1/2 tsp lemon zest
Zucchini Bread
- 1 egg (2 if small)
- 1 1/2 cups grated zucchini
- 1/3 cup sugar
- 1/3 cup basil sugar
- 1/3 cup melted ghee
- 1/3 cup full-fat cow’s milk kefir
- 1 tsp vanilla
- 2 tbsp lemon juice
- Zest from 1 large lemon or 2 small lemons (about 1 tbsp)
- 1 3/4 cup buckwheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Macerated strawberries
- 1 cup sliced strawberries
- 2 tsp basil sugar
- Optional – Full-fat cow’s milk kefir cheese
Video de la receta
DIRECTIONS
FOR THE BASIL SUGAR:
- Bring some water to boil in a small saucepan. Prepare an ice bath in a small bowl and set aside.
- Blanch the basil leaves by placing the leaves in the boiling water for 10 seconds, then into the ice bath until the leaves are cool.
- Remove the leaves carefully from the ice bath and gently, dry the leaves by squeezing them between 2 paper towels. Dry them as mush as possible.
- Place the sugar, basil, and lemon zest in a food processor and process until all the ingredients are fully incorporated.
- Store basil sugar in a covered container in the refrigerator until ready to use (will keep refrigerated for up to 2 weeks).
FOR THE ZUCCHINI BREAD:
- Preheat your oven to 350ºF. Line an 8×4-inch loaf pan with parchment paper and set aside.
- Mix all the wet ingredients in a large bowl (egg, melted ghee, milk kefir, vanilla extract & lemon juice). Add the sugars and lemon zest, and whisk until well combined.
- Add the grated zucchini to the above ingredients and mix until well incorporated.
- Mix the dry ingredients in a separate bowl (flour, baking powder & baking soda, salt), and add to the wet ingredients, mixing until all ingredients are well combined.
- Pour the batter into the prepared pan & bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes, turning the pan around half-way through the cooking time.
- Let the bread cool for 10 minutes, then take it out and place onto a wire rack to cool completely.
FOR THE MACERATED STRAWBERRIES:
- Cut strawberries into 4 pieces and place in a bowl.
- Add basil sugar and toss until well combined.
- Let sit for at least 30 min to overnight.
TO SERVE:
- Serve at room temperature, spread with milk kefir cheese.
- Top with macerated strawberries slices.
What are the benefits of this dish?
Zucchini (courgette) is a wonderful addition to any diet.
The water and fiber content of zucchini makes this hydrating vegetable a go-to option for natural constipation relief.
Zucchini also offers important anti-inflammatory protection – as you may know, inflammation is one of the primary drivers of IBS and intestinal permeability (aka leaky gut).
Eating an anti-inflammatory diet should be the first step towards lowering systemic inflammation in the body and gut-related conditions.
As a bonus, zucchini is pretty low in calories and sugar, making it a staple of low carb, keto & weight loss diets.
You can enjoy zucchini roasted, grilled, sauteed, steamed, baked, or even raw. And, of course, you can also enjoy it in a delicious sweet treat as the one above.
Source: This dish is modified from www.full-filled.com. To see the original recipe, click here.