ingredients

Dough

- 2 jars of goat yogurt

- 2 tablespoons olive oil

- 2.5 pots of spelled flour

- 2.5 jars of almond powder

- 1 teaspoon of salt

- 3 eggs

- ½ teaspoon sodium bicarbonate

- 2 tablespoons sunflower seeds

Zucchini

- 800 g zucchini washed and cut into half-moons

- 1 clove of whole garlic, peeled

- 2 tablespoons olive oil

- Herbamare salt

- thyme, oregano, marjoram

- A little water

The topping

- 400 g fresh goat cheese

- 2 tablespoons of fresh herbs: thyme, oregano ...

- Sea gray salt

- Germinated seeds

- Sun-flower seeds

accompanying

- A green salad with sprouted seeds and the rest of the warm cooked zucchini.  

Steps

Step 1

First cook the zucchini (and its ingredients) in a covered skillet over medium heat for about 20 minutes.

2nd step

Meanwhile, prepare the topping by mixing goat, herbs and salt. Sprouted seeds and sunflower seeds will be used for decoration.

Step 3

Prepare the dough: pour the goat yogurts, the oil, the eggs in a salad bowl.
Mix and add the flour, almond powder, salt, baking soda and sunflower seeds.

Step 4

Add half of the zucchini cooked (without their cooking water).

Step 5

Pour into muffin cups and bake for 20 minutes at 160-170 ° C (ventilated oven).

Step 6

When cupcakes are cooked, let them cool and garnish with goat cheese topping, sprinkle with sprouted seeds and sunflower seeds.

Step 7

Serve cupcakes with salad and zucchini cooked with herbs.