Zucchini Cakes


1 zucchini, grated

1/2 large red onion, grated

1 egg

1/2 cup coconut flour

1/2 cup shredded cheese of your choice

Salt and pepper to taste

2 tbsp coconut oil for cooking


Place all of the ingredients (except the coconut oil) in a bowl and mix well.

In a large frying pan heat 2 tbsp of coconut oil over medium heat and while it’s getting hot, form the zucchini batter into small 2 inch diameter patties. Place the patties in the frying pan and cover with a lid to cook for about 10 min on each side, or until golden brown and cooked through. Remove from heat, top with chopped tomatoes, your favorite sauce (or mine below!) and enjoy.

Makes about 12 small zucchini cakes.

Herb sauce

3/4 cup Plain greek yogurt, or sour cream

2 tbsp fresh dill, finely minced

1 tsp ground cumin

2 cloves crushed garlic

1/2 tsp cayenne powder

Salt and pepper to taste


Mix all of the sauce ingredients together and place a small scoop on top of each zucchini cake.


Gluten Free Crepes



1 1/4 Cup all purpose gluten free flour (I used Bob’s Red Mill)

1 Cup and 1 tbsp Milk

1 Egg

1 tbsp Cinnamon

Splash of Vanilla essence


1 Cup apple butter (see recipe under sauces)

1/4 cup Almond Butter

3 bananas chopped into 1/4 inch pieces

1 Cup fresh raspberries

1/2 Almond slivers

Honey for drizzling


Whisk all the ingredients together until smooth then let sit for about 15 min. Heat a small frying pan with coconut oil on medium heat until hot. Pour about a 1/4 to 1/2 cup of batter into pan and swirl around until evenly coated on the bottom. Cover and let cook for a few minutes. With tongs flip the crepe over and let cook until golden brown. You can keep flipping until its as brown as you like. then set aside and repeat the process until the batter is gone.


Mix the apple butter and almond butter together in a bowl, once thoroughly mixed  spread on the entire front of the crepe. Place chopped bananas on one half and fold the crepe over. (Optional at this point to place in the oven at 350 Degrees for 12 min or until warm in the center). Top with fresh raspberries, almond slivers, and drizzle with honey. Enjoy!

Makes about 6-8 crepes


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