Ingredients:
2 C “C for Cup” Gluten Free flour
1 1/3 tspn Baking Powder
½ teaspoon Baking Soda
¾ C Grated Zucchini, strained
1 C Grated Zucchini
¼ C + extra for serving Argan Oil
2 tablespoons Grapeseed Oil
1 tablespoon Maple Syrup
2ea Eggs
2ea Yolks
½ cup Shallots, fine dice
2 cloves Garlic,fine mince
Sesame Seeds, as needed Course Sea Salt, as needed Kosher Salt
*Strained means squeezing as much water out of the Zucchini as possible. This is done by placing the shredded Zucchini in a cloth and squeezing out the liquids.
Procedure:
Combine all of the dry ingredients and whisk, then set aside. Combine the rest of the ingredients in a separate bowl, and fold in dry ingredients with a spatula. Use a standard muffin tin, and fill molds ¾ of the way up. Sprinkle with Sesame Seeds and Sea Salt (to taste). Bake at 350F for about 15-20 minutes, or until the mix springs back to the touch, and a toothpick inserted into the muffin comes out dry. Cool down, and remove from the muffin tins. Serve warm with extra Argan Oil.