ZUCCHINI

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These tender cakes are an excellent way to use fresh veggies from your garden or a great way to incorporate more veggies into your diet. There are no rules with these and they’re perfect for breakfast, lunch, snacks, or dinner.

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INGREDIENTS

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Combine the flaxseeds and water in a small bowl and let rest about 10 minutes. Add zucchini, chickpeas, and red onion to a bowl.

Add the cornmeal, flour, baking powder, flax mixture, and salt. Mix until well blended. Spray pan with cooking spray and add 2-3 Tablespoons of the mixture, flattening to make level.

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Cook each side for about 2 minutes. Serve with chutney or mango salsa and add a squeeze of lemon, if you like.

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TASTY

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ENDLESS

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ZUCCHINI

CAKES

These tender cakes are an excellent way to use fresh veggies from your garden or a great way to incorporate more veggies into your diet. There are no rules with these and they’re perfect for breakfast, lunch, snacks, or dinner.

INGREDIENTS

FRESH

Combine the flaxseeds and water in a small bowl and let rest about 10 minutes. Add zucchini, chickpeas, and red onion to a bowl.

Add the cornmeal, flour, baking powder, flax mixture, and salt. Mix until well blended. Spray pan with cooking spray and add 2-3 Tablespoons of the mixture, flattening to make level.

Cook each side for about 2 minutes. Serve with chutney or mango salsa and add a squeeze of lemon, if you like.

TASTY

THOUGHTS

Try with a spoonful of salsa, a dollop of plain yogurt, or even a drizzle of maple syrup with fresh lemon squeezed on top to add a burst of flavor.

ENDLESS

RECIPES

MANGO SALSA

TRY THIS VEGAN RECIPE

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