Zucchini Bread and Quinoa Patties
After my holiday extravaganza I decided to lay low. Which means I made large quantities of items for my family to eat off of throughout the week. This frees up my time for whatever my heart desire, after bedtime of course. I make simple things that pair well with other foods. When I make bread I use it as a snack with fresh fruit or I use it at breakfast with eggs and veggie sausage. My quinoa patties are versatile for lunch, breakfast or dinner. I ate 2 with my protein shake in the morning. Or had a couple on the side of salad for lunch.
Recently I've been trying to get into baking, mostly dairy-free baking. I am not sure why I'm so keen on dairy free baking. I think it's just a personal challenge. And I started with an oldie, but a goodie, a cross between banana bread and zucchini bread. It has the flavor minus the guilt. Oh yeah, I did it because of that too, the guilt lol. I mean without milk, eggs, or fat, it's ALMOST guilt-free.
Next to baking dairy free is my desire to make anything and everything into a neat little bite size package. And I love to stuff these little goodies with tons of surprises. Basically I need my child to eat lots of veggies without force feeding her and/or creating resentment against them. So I make patties, muffins, stuffed rolls and bread, you name it. You can use any veggies that tickle your fancy. I just happen to have these on hand, and they normally lend themselves well to blending in. Other options include sweet potatoes, kale, spinach, onions, mushrooms, cauliflower, and so on. Any why quinoa...I have a Costco size bag of it in my pantry and well you get it.
1 1/2 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large ripe banana
1/4 cup of applesauce (no sugar)
2/3 cup of sugar
1 small zucchini (3/4 cup)
1/4 cup raisins, optional
1/4 cup walnuts or pumpkin seeds, optional
Mix flour, baking soda, baking powder, salt and zucchini and put it to the side. Cream banana, sugar and applesauce. Add dry ingredients in a little bit at a time, and slowly incorporate. Bake at 350 for 25 minutes or until you get a clean knife. (I used a lined muffin tin, but I would recommend a loaf pan. Without much fat they cling to the paper.)
1/4 cup zucchini, shredded
1/4 cup yellow squash, shredded
1/4 cup of carrots, shredded
1 cup of quinoa
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup of breadcrumbs
1/2 cup of parmesan
Salt and Pepper to taste
3 tablespoons of oil to fry
Cook quinoa in salted water. This helps reduce the need for more salt in the end, and adds more flavor to quinoa. Combine everything, the order doesn't matter. Mix until fully incorporated. Form in to patties and lightly fry. **These can also be baked at 350 degrees for 30 mins. My pickiest eater was a big fan of the lightly fried ones, but what isn't better fried?!