Friday, 18 September 2009

• GFCF Cinnamon Zucchini with Sweet Dumplings

  This recipe was inspired by my mother-in-law's zucchini pudding. I know it may sound bizarre at first glance, but... this is so yummy served warm with a scoop of Vanilla Rice Ice Cream! AND it will make your home smell heavenly!!

  
  

  2 cups Zucchini, peeled and chopped in 1 inch pieces

  20 Red Seedless Grapes halved

  4 teaspoons Cinnamon

  1 cup Dark Brown Sugar

  2 TB Earth Balance Buttery Spread- Original

  1 cup Sugar

  1 cup White Rice Flour

  2 teaspoons Baking Soda

  1 teaspoon Kosher Salt

  ½ teaspoon xanthan gum

  1 cup Vanilla Almond Milk

  Ok, got Everything? 
  

  Place zucchini in a stock pot with enough water to cover the vegetable. Bring to a boil, remove from heat and let set until the zucchini is tender. Drain off water and add ½ of the cinnamon, brown sugar, grapes and butter. Simmer over low heat for 5 minutes. Pour in baking dish.

  In a mixing bowl combine sugar, rice flour, baking soda, remaining cinnamon and salt together; slowly whisk in milk. Pour batter over the zucchini.

  Place in 350 degree preheated oven for 30-35 minutes.

  • 12:50 PM
  • 178 Views
  • 0 eProps
  • 0 Comments