Gluten, Dairy and Sugar Free Zucchini Cobbler

We were given some HUGE zucchinis from my sister, and I really wanted to make my zucchini cobbler recipe but knew that it needed to be modified first. It was a success, and we enjoyed a yummy dessert this evening.

5 cups peeled, cored and chopped zucchini
1/3 cup lemon juice
1/4 cup water
1/3 heaping cup xylitol
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1 cup oats (gluten free oats if needed)
1 cup almond flour
1/2 cup unsweetened coconut flakes
1/2 cup melted coconut oil
1 heaping tbsp. xylitol
1/2 tsp. cinnamon

In a large saucepan over medium heat, cook and stir zucchini, water and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1/3 cup xylitol, 1/2 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 8x10 inch baking dish. Pour zucchini mixture into pan. I a bowl combine last 6 ingredients well, spread topping mixture on top of zucchini. Bake about 30 minutes until top is golden brown. Serve warm or cold. This tastes like apple pie and a great way to use up extra zucchini!

Note: The topping used in this recipe is also really good with fresh or frozen strawberries and rhubarb instead of the zucchini, and most likely other fruit as well!

Dairy Free Cashew Alfredo Sauce

I can't remember where I found this original recipe on the Internet, but it is an amazing dairy free replacement for Alfredo sauce!

1 cup coconut milk canned or homemade
1/4 cup raw cashews
2 cloves garlic
1 tsp. dried basil
salt and pepper to taste

Blend all ingredients in a blender. I use my Vitamix and I don't know how smooth a less powerful blender will make it. To keep the sauce raw, just pour over noodles and meat and serve. I like to heat mine up a little with some cooked chicken and serve over pasta or zucchini noodles.