7 g (1 rounded tablespoon) psyllium husk (whole) 100 g (100 ml) warm 110°F water 70 g (1/2 cup) organic coconut sugar 250 g (1 cup) plain vegan yogurt* 1 tsp pure vanilla extract 90 g (3/4 cup) brown rice flour 90 g (3/4 cup) sorghum flour 60 g (1/2 cup) tapioca starch 1 tablespoon GF baking powder** 1 tsp organic ground cinnamon 1/4 tsp sea salt 275 g (2 generous cups) fresh zucchini, grated*** Add-ins (nuts, chocolate) optional
Bake in preheated 350°F oven Place the pan in a Dutch oven Add ice cubes for steam 45 mins covered 10 mins uncovered