Donna Hay’s zucchini, ricotta, pistachio and chia cake
½ cup (90g) rapadura sugar or brown sugar
3 small zucchini (courgette) (300g)
1 cup (150g) buckwheat flour
1 cup (120g) almond meal (ground almonds)
¼ cup (60ml) grapeseed oil
1 tablespoon finely grated orange rind
2 tablespoons white chia seeds
1 tablespoons vanilla extract
1 teaspoon baking powder
⅓ cup (45g) pistachios, roughly chopped
¼ cup (90g) honey
Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until light, fluffy and tripled in size.
Grate the zucchini (you should have 12⁄3 cups). Place the zucchini, flour, almond meal, ricotta, oil, orange rind, chia, vanilla and baking powder in a large bowl and stir to combine. Gently fold in the egg mixture in 2 batches. Pour into a lightly greased 26cm x 8cm loaf tin lined with non-stick baking paper. Cook for 60–65 minutes or until cooked when tested with a skewer.
Set aside to cool in the tin. Top with the pistachios and drizzle with honey to serve.
Donna Hay’s choc-nut and chia seed slice
2 cups (320g) brazil nuts, roughly chopped
1 cup puffed millet+
½ cup (80g) pepitas (pumpkin seeds)
¼ cup (50g) black chia seeds
50g 70% dark chocolate, roughly chopped
¼ cup (90g) honey
2 teaspoons vanilla bean paste
Preheat oven to 160°C (325°F). Place the nuts, millet, pepitas, chia, chocolate, honey and vanilla in a large bowl and mix well to combine.
Press the mixture into a 20cm square cake tin lined with non-stick baking paper. Cook for 30–35 minutes or until golden.
Refrigerate until completely cooled. Slice into 2.5cm x 5cm logs to serve.
+ Find puffed millet in health food stores.
Tip: This slice will keep refrigerated in an airtight container for up to one week.
This recipe is from Donna’s fourth issue of Fresh + Light – your guide to a wholesome and warming winter. With nourishing chicken soups, power-packed noodle stir-fries, easy homemade granolas and decadent, good-for you cakes, there’s more than 75 new recipes to start cooking now.
The issue in on sale now online, in newsagents and supermarkets + the digital edition is available on the App Store
You can also follow them here @freshandlight
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )