Gluten Free Zucchini Snacky Cakes

These little flavor morsels are dairy free, gluten free, and can be eaten on the Detox Diet I have listed on our blog. They are easy to make in bulk and can be stored away for a quick and easy breakfast on the go.

I like to keep in mind a simple rule that has helped me with my food portions and even cravings, eat breakfast as king, lunch as queen and dinner as a pauper. If you have a balanced breakfast every morning, you will end up craving food less between meals. You will also allow for your body to truly rest better instead of working all night long trying to process your food. Try preparing breakfast ahead of time and waking up 30 minutes earlier to allow yourself to relax before your thrown into your workday. Sitting down and taking some time for me in the morning has become extremely rewarding.

Eliminating gluten from your diet can be a blessing in disguise. My experience is that I was not only feeling better, but also exercising my mind by becoming more creative in the kitchen. The menus in our house are constantly changing as we look for new ways to create meals and use fresh ingredients when cooking. Please note: results from eliminating gluten don’t appear overnight, it takes time. When I stopped eating wheat it took about six months for me to really start noticing a difference in how it affected symptoms I was having from my Hashimotos.

Preheat oven to 350 degrees

Step 1:
Grate 4 cups of grated yellow squash and zucchini combined.
Once squash is grated, put in cheesecloth or paper towels and squeeze out any moisture.

Step 2:

In a bowl, add:
4 cups Grated squash zucchini mix
Add 5-6 scallions, finely chopped
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp coconut flour

Mix all ingredients together well.

Step 3:

Take a ladle and scoop mixture into a muffin pan.
Bake for 25-30 minutes until cooked through.