Healthy baking

Gluten-free shortbread with zucchini (1 plate)
gluten-free, dairy-free, vegan


  • 200 g of zucchini flesh (seeds removed)
  • 600 g of sunflower seeds
  • 1 teaspoon pink Himalayan salt
  • 2 teaspoons ground cumin


Cut the zucchini and boil for about 15 minutes on low heat. Heat the oven to 180 degrees. Puree the zucchini and add the sunflower seeds. Puree so that a dough-like mass is formed, but there are also some whole seeds. Add salt and cumin and mix well. Place the mass on baking paper, place another baking paper on top of the mass. Roll the mass through baking paper into a large square of uniform thickness. Remove the top baking paper and use a knife to cut in front of the breadcrumbs. Bake in the oven for about 15 minutes, until the mixture is no longer moist and starts to brown.


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