Apparently I am still trying to play catch up because it is now tuesday NOT monday and I am posting a recipe today instead of yesterday, which feels wrong but couldn't be helped.
Over the weekend I realized that I needed to come up with something to post and as I didn't have time to run to Whole Foods and the market down the street was closed (they are old school and still close on sundays, I kind of love/hate it), I was a bit SOL in regards to the ingredient department. However, I was not going to NOT have a recipe so I opened the cupboards and refrigerator and took a gander at the contents. Thankfully I realized I had all of the ingredients to create a vegan zucchini bread short bread cookie with vegan cinnamon frosting!
-ZUCCHINI SHORT BREAD WITH CINNAMON (VEGAN) FROSTING-
What you will need for the short bread:
1 cup finely chopped (or shredded) zucchini
1 cup coconut flour
1 cup raw sunflower seed flour (I grind the seeds into flour with my vitamix)
2 tbsp raw honey
1/2 cup raw coconut oil melted
1/4 tsp sea salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp all spice
1 tsp vanilla
Combine coconut flour, sunflower seed flour and spices together (sift together if possible) removing all lumps. Add in the coconut oil, zucchini, honey, and vanilla, stirring well.
Wrap the "dough" in parchment paper to create a brick like shape as you would with a normal short bread. Chill for 30 minutes to 1 hour.
Slice the cookies into 1/4 inch thick rectangles. Bake at 325 degrees F for 15 minutes.
While the cookies are chilling or baking, make your frosting:
1/2 can full fat coconut cream chilled (using only the solid)
1/2 cup vegan shortening
1/8 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Combine all ingredients in a bowl, whisking together until smooth and fluffy. Keep chilled.
Once the cookies have cooled (I let them set for at least an hour), let the frosting sit out and warm to room temperature to soften. Frost the cookies and keep them chilled.
I won't lie, at first try I was nervous... who puts zucchini in a cookie!? It's just not done. But do you know what!? They were delicious! The cookies themselves were kind of like a soft biscotti or (english) biscuit, a little savory and not too sweet, the frosting adding just the right amount of fluffy, melt in our mouth sweetness.
I'm still learning the ways of vegan frosting... this was an attempt at a "whip cream" style and I had a hard time getting it to propperly combine, does anyone have a tip or trick they use?
IN OTHER NEWS! Zoolander and Hansel walked the runway for Valentino! Fashionista has the story!