Zucchini-Rice-Apple Cake

Ingredients for 1 servings:

• 200 g almonds, sweet
• 10 almonds, bitter
• 150 g sugar
• 1 tsp salt
• 300 g brown rice, grind
• 8 cm cinnamon, ground
• 1 bag of baking powder, for 500 g flour
• 500 g zucchini
• 300 g apples
• 150 g mineral water, carbonated, medium
• 25 g chocolate, dark chocolate from 70%

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 day 2 hours 10 minutes

gluten-free, soy-free, vegan

Roast the sweet and bitter almonds until they smell strong, grind them in an almond mill, and blend until the fat is released. Place them in a mixing bowl, add the sugar and salt, and turn on the mixer. Grind the brown rice with the cinnamon stick, mix with the baking powder, and place them in a mixing bowl. Peel the purchased zucchini (homegrown, do not peel) and coarsely grate it with the quartered apples (if you are sensitive to iodine, remove the core and seeds). Now add the water. Mix well, pour into a 30 cm loaf pan lined with baking paper, and shake until smooth. Grind the chocolate in an almond mill and sprinkle it over the cake batter with a teaspoon. Place in a cold oven and bake at approximately 155°C (convection oven) for approximately 100 to 120 minutes. Do a pin test. Leave in the pan for approximately 30 minutes. Tilt the pan, carefully pull the cake out of the pan using the baking paper, and let it cool completely. Letting it stand overnight is ideal. My own recipe.