Courgette and chocolate pot squares

30 Min. Active
1 hr Total
251 kcal per piece
vegetarian
Nutritional value / piece: Fat: 16 g, Carbohydrate: 17 g, Protein: 7 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Brush
  • Fork
  • Knife
  • Oven mitts
  • Rösti grater
  • Rubber spatula
  • Sieve
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales
  • square springform pan (approx. 23 cm)
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the tin

a little sunflower oil

Wet ingredients

1 cup plain greek yoghurt (150 g)
1 banana (approx. 250 g)
300 g courgettes
¼ tsp salt
80 g dried apricots (sweet)
1 egg
2 tbsp birnel (pear syrup)
½ cup oil (1 dl)

Dry ingredients

2 cups gluten-free wholegrain rolled oats (approx. 150 g)
1 ½ cups ground almonds (approx. 120 g)
¾ cup cocoa powder (approx. 40 g)
1 tsp baking powder
1 tsp sodium bicarbonate

How it's done

The kids can help at the marked areas .

To prepare the tin

a little sunflower oil

Line the base of a springform pan with baking paper, grease the sides.

Wet ingredients

1 cup plain greek yoghurt (150 g)
1 banana (approx. 250 g)

<Kids> Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Break the banana into pieces, add to the yoghurt, finely mash with a fork.

300 g courgettes
¼ tsp salt
80 g dried apricots (sweet)
1 egg
2 tbsp birnel (pear syrup)
½ cup oil (1 dl)

Grate the courgette, mix with the salt, leave to drain in a sieve for approx. 15 mins., squeezing out the resulting juice every so often. Finely chop the apricots. Add with the courgette, egg, pear syrup and oil to the yoghurt, mix well.

Dry ingredients

2 cups gluten-free wholegrain rolled oats (approx. 150 g)
1 ½ cups ground almonds (approx. 120 g)
¾ cup cocoa powder (approx. 40 g)
1 tsp baking powder
1 tsp sodium bicarbonate

Mix the flour, almonds, cocoa powder, baking powder and bicarbonate of soda. Add the dry ingredients to the wet ingredients, mix until smooth. Transfer the batter to the prepared tin.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely. Cut the cake into squares.

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