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The Crown of Plenty

(Cranberries, zucchini and pecans dessert)
An amazing healthy dessert!
  • Preparation 30 minutes
  • Cooking 40 à 45 minutes
  • Power 350°F (180°C)
  • Quantity 9 inch tube cake pan
See ingredients
  • 1 zucchini, finely grated (1 cup = 150 g)

  • 1 tbsp. olive oil

  • ½ tsp. ground cinnamon

  • 225 g (¾ cup) Madame Labriski date puree

  • 2 eggs

  • 225 g (¾ cup) 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

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

  • 30 g (¼ cup) organic chia seeds

  • 120 g (1 cup) whole pecans

  • 225 g (1 ½ cups) 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 ;-)

  • Ingredients
  • Steps
  • History

Ingredients

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

  • 1 tbsp. olive oil

  • ½ tsp. ground cinnamon

  • 225 g (¾ cup) Madame Labriski date puree

  • 2 eggs

  • 225 g (¾ cup) 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

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

  • 30 g (¼ cup) organic chia seeds

  • 120 g (1 cup) whole pecans

  • 225 g (1 ½ cups) 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 ;-)

12 steps

  • Set oven to broil.

  • Finely grate the zucchini.

  • 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.

  • Bake in the oven for about 5 minutes.

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

  • It should now be time to take your zucchini out of the oven and then set it at 350°F (180°C).

  • 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.

  • 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.

  • 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 ;-)

  • 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.)

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

  • 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!

History

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.

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.

 

Storage

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

We make life easier with our products available in grocery stores

We make life easier with our products available in grocery stores

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

FAQ

Can I swap chia seeds for flax seeds and vice versa?

Yes, always. You can also use hemp seeds.

Can I use another type of flour than the one specified in the recipe?

Yes, you can simply use any type of flour you have on hand.

What can I use as a substitute for one egg?

There are several options:

  • 1 tbsp. ground chia seeds + 3 tbsp. water,
  • 2 tbsp. ground flaxseed + 2 tbsp. water,
  • ½ mashed banana,
  • Egg substitute (yes, it’s available at grocery stores, in the organic section).

Note that the texture of your recipes will be slightly different… but they’ll still be 100% delicious

What can I use as a substitute for one type of nut?

Simply any other type of nut you have in the cupboard (almonds, cashews, pecans, etc.). For example, if you don’t have any walnuts, you can use pecans. The important thing is not to tear your hair out!