Step 1Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
Note: Save the cores for soups or sauces.
by ongjgexr.top
Step 1Preheat the oven to 175 °C/350 °F (fan assisted) or 195 °C/380 °F (conventional). Peel and halve the zucchini lengthwise, then scoop out the soft core with a spoon or melon baller.
Note: Save the cores for soups or sauces.
Step 2Slice the zucchini into 1/2-inch (1 cm) pieces. Place in a 24 cm/9 1/2-inch baking dish together with the blackcurrants.
Step 3Sprinkle with cinnamon, ginger, salt, and sweetener. Dot with half of the butter. Bake for 25–30 minutes.
Step 4Meanwhile, prepare the topping. Add almond flour, sweetener, butter, and cinnamon to a bowl. Use your hands to mix until crumbly, then stir in the macadamia nuts.
Step 5When the fruit base is baked, stir in the chia seeds and let them soak up the juices for a few minutes.
Step 6Scatter the prepared topping evenly over the fruit and return to the oven. Bake for 8–10 minutes, until lightly golden.
Step 7Remove from the oven, place on a cooling rack, and let rest for 10–15 minutes before serving.
Step 8Serve with yogurt, mascarpone, whipped cream, sour cream, coconut yogurt, coconut cream or a scoop of vanilla ice cream. Store leftovers in the fridge for up to 5 days.