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  • Preparation
    30 minutes

  • Cooking
    40 à 45 minutes

  • Power
    350°F (180°C)

  • Quantity
    9 INCH TUBE CAKE PAN

The Crown of PlentyCranberries, zucchini and pecans

There are thousands of people (literally, thousands and thousands) who have asked me for a Labriski recipe that calls for zucchini and now the moment you have all been waiting for has finally arrived. Here’s the Crown of Plenty, a cake made with zucchini, pecans and succulent organic whole and soft dried cranberries from Patience Fruit & Co. With NO ADDED SUGAR and NO ADDED FAT, as well as being DAIRY-FREE, this lightly spiced autumnal dessert will definitely be a crowd-pleaser at your next Thanksgiving get-together.

GLUTEN-FREE HAPPINESS! It’s easy to make a gluten-free version of this cake by simply using your favourite gluten-free flour.

SOURCE of royally wholesome comfort

When garden-fresh zucchinis meet whole and soft dried cranberries, the time has come to get cracking with a royally wholesome autumnal dessert.

STEP 1

  1. Set oven to broil.

  2. Finely grate the zucchini.

  3. Line your cookie sheet with parchment paper or a bit of olive oil. Place the grated zucchini on the sheet and mix in a little ground cinnamon.

  4. Bake in the oven for about 5 minutes.

STEP 2

  1. Meanwhile, in a bowl, mix together the following ingredients: eggs, date puree, unsweetened applesauce and water (the quantity will vary depending on the flour you use).

  2. It should now be time to take your zucchini out of the oven and then set it at 350 °F.

  3. Right, back to our bowl. Add the vanilla, baking soda, baking powder and cinnamon. You can wait for the little bubbling effect if you like and then mix everything together.

  4. Finally, stir in all the remaining ingredients: flour (of your choice, with or without gluten), chia seeds, zucchini, pecans and organic whole and soft dried cranberries.

  5. Yes, yes, yes, take your time to ensure everything is thoroughly mixed. If you feel there’s not quite enough liquid, add a bit of water… Trust your instinct. Some types of flour absorb more water than others ;-)

  6. Lightly grease the cake pan (if you don’t, everything will stick) and then pour your mixture into the pan. (What did I use? Coconut oil.)

  7. If you’re up for it, you can garnish with loads of dried cranberries and pecans. Yumski!

  8. Pop that beauty into the oven for about 40 minutes (45 minutes if you’re using gluten-free all-purpose flour) and then allow to cool. Oh my, oh my, how I love that sweet smell of happiness!

Storage (in a airtight container)

 

  • A good week and a half in the fridge in an airtight container.
  • Three months in the freezer

I recently fell head over heels for Patience Fruit & Co’s  organic whole and soft dried cranberries sweetened with apple juice. As well as their antioxidant properties, these little organic wonders offer a genuine explosion of mouth-watering flavour. Before training, I love to sink my teeth into these organic, apple juice sweetened berries. A moment of pure energizing – and seasonal – bliss.

On the long Thanksgiving weekend, invite family and friends over to celebrate harvest day and times of plenty and treat them to a delicious Labriski Crown of Plenty.

*

Baking a Crown of Plenty is such a regal idea!
Indulge yourself… check out that last remaining zucchini you have
and dare to convert it into this delectable cake,
which can be enjoyed for breakfast, as a snack or even for dinner.

Best of luck
and Happy Thanksgiving weekend!

 

 

Ingredients

STEP 1: Prepare the zucchini

  • 1 zucchini, finely grated (1 cup = 150 g)

  • 1 tbsp. olive oil

  • ½ tsp. ground cinnamon

STEP 2: Make the royal dough

  • 2 eggs

  • ¾ cup (225 g) Madame Labriski date puree

  • ¾ cup (225 g) unsweetened applesauce (store-bought or homemade)

  • About ½ cup (125 ml) water (the quantity will vary depending on the type of flour you choose. If you’re using GLUTEN-FREE flour, you’ll need to add a tad more water.)

  • 1 tbsp. ground cinnamon

  • 1 tbsp. vanilla extract

  • ½ tsp. baking soda

  • 1 tbsp. baking powder

  • 2 cups (300 g) organic spelt flour (or gluten-free)

  • ¼ cup (30 g) organic chia seeds

  • 1 cup (120 g) whole pecans

  • 1 ½ cups (225 g) FRUIT D’OR organic whole and soft dried cranberries* sweetened with apple juice

  • GARNISH with a few organic whole and soft dried cranberries and pecans to add an extra dash of style ;-)

Comments

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