If you’ve been following me for a while, you’ll know that I love courgette. I eat so much courgette and, if I’m honest, I necver get cougette’d out.
I made a very tasty salad with swordfish, put together an addictive chocolate courgette cake, and ate more courgetti with my meals and grated in my oats than I care to think about.
Like carrots in carrot cake, adding courgette to baked goods does not result in a vegetable flavor or texture. The courgette adds moisture, and a boost of fibre and nutrients meaning that any baked good involving the veggie can probably be considered health food. It’s science.
All joking and misguided justifications aside, these waffles really will start your morning off right. They’re quick to put together, and include wholesome, nutrient-dense ingredients.
Cooking time: 15 minutes
- 100ml of egg whites,
- Half a grated courgette,
- A handful of muesli,
- 30g of oats,
- 1 scoop of protein.
- Toppings of choice!
- Combine all of your ingredients together,
- Preheat your waffle iron and then spoon enough mixture in.
- Cook until browned and keep repeating until you have done it all!
- Serve and enjoy!
Let me know what you think!
These healthy Peanut Butter Choccy Courgette Brownies are gooey, decadent, and perfectly sweet! They’re free of refined sugar, flour, butter and can be gluten-free.
- 1 large/2 small courgettes, grated
- 2 ripe bananas, mashed (the riper the better)
- 2 eggs
- 80g peanut butter
- 50g oats, ground (simply blend regular oats in a blender)
- 50g coconut flour
- 20g coconut sugar
- 1 tsp. ground cinnamon
- Pinch of salt
- ½ tsp. baking powder
- 75g 85% dark chocolate, broken into small chunks
- 50g walnuts, chopped
- 25g 85% dark chocolate, melted
- Pre-heat oven to 180°C. Grease and line a brownie tin.
- In a large bowl mix together the grated courgette, mashed banana, eggs and peanut butter until well combined.
- Add the ground oats, coconut flour, coconut sugar, cinnamon, baking powder and pinch of salt.
- Finally, chop the dark chocolate and walnuts into small chunks and fold them through the mixture. Ensure everything is well combined.
- Pour the mixture into the tin and cook in the middle of the oven for 30 minutes, until a toothpick comes out clean.
- Cool on a wire rack for 15 minutes. Once cooled drizzle the cake with melted dark chocolate. Let the chocolate set and slice into portions.
- I think these little bites are delicious how they are, warmed in the microwave or even cold out of the fridge.
- Enjoy these little bites as a perfect afternoon pick-me-up, weekend or after dinner treat!