Sugar Free Whole Wheat Ginger Snaps

I'm not going to bother re-typing this recipe.  These are the same delicious cookies that I have already posted.  However, I tried them out last night without sugar.  Instead of sugar I added 1 cup of agave nectar.  The result?  They were just as good!  The batter was a bit more gooey than it should be, so I added more whole wheat flour until I got a good consistency.  Next time I will try it with a little less agave.  Maybe 3/4 cup.

Zucchini Crab Cakes

2 cups grated zucchini
3 eggs, beaten
1/2 chopped onion
1/2 cup flour
1/2 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
1/2 bread crumbs
1 can crab meat
Sea salt
Olive oil

Put grated zucchini in a colander and place a paper towel over the top.  Let the water drain from the zucchini, 20-30 minutes.  Meanwhile, sautee the onions in olive oil until soft.  Once the zucchini is ready, combine all the ingredients, including the onion, except the olive oil.  Fold the mixture gently until incorporated.  Using the same pan, heat and add a spoonful of olive oil.  Using a large spoon, place a spoonful of the mixture into the pan, flattening and shaping as needed, into a patty.  Once the bottom is golden, turn the patty and brown the other side.  If using a large pan, you can make 3-4 patties at a time.  Add more olive oil as needed.  Remove and drain on a paper towel.  I made approximately 15 patties. 

Zucchini Bread

3/4 cup milk*
2 eggs
3/4 cup sugar*
1/3 cup oil*
1 tsp vanilla extract
2 cups shredded zucchini
2 cups whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp sea salt

Whisk the first 5 ingredients together, then fold in the zucchini.  In a separate bowl, sift the rest of the ingredients.  Combine wet and dry ingredients.  Lightly coat baking dish with coconut oil.  Pour batter in and bake at 350 degrees.  I used a pan for 4 small loaves, so baking time was 30 minutes.  If you use a larger single pan, your baking time will be 45-50 minutes, or until the edges start to pull away from the pan. 

Note:  I used homemade coconut milk (recipe in last months blogs) instead of cow's milk, coconut oil instead of vegetable oil, and only half a cup of sugar. 

Ginger Cilantro Couscous

This took 15 minutes or less to make. 

Coconut oil
Chopped onion (1/2 onion)
Garlic clove (1 clove, smashed)
Grated ginger (1/2 inch piece)
1 1/4 cups water
1 cup couscous
Chopped cilantro
Salt, to taste

Heat 1-2 Tbsp coconut oil in medium sized pot.  Add the chopped onion, smashed garlic, salt, and grated ginger.  Sautee until onions are translucent.  Add water and boil.  Place couscous in a separate bowl.  Add water mixture to the couscous, after the water has boiled.  Cover for 5 minutes.  Uncover and add chopped cilantro.