Zucchini bread bites from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 158) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quinoa collard wraps with miso-carrot spread; Toasty nuts; Mango guacamole with baked corn chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eeeve on February 24, 2026

    These were great! I used buckwheat flakes and replaced the oat flour 1:1 with a gluten free flour blend. Thought they were quite sweet! Might leave out the turbinado sugar next time. Definitely a repeat for me

  • TrishaCP on November 18, 2012

    These didn't work for me. I couldn't find quinoa flakes, so I opted to go with a substitution mentioned in the recipe (cooked quinoa), and the texture was too liquid and just didn't come together to allow balls to be shaped per the recipe. I understand that others have made these successfully using quinoa flakes, so it appears the problem may just be with the substitution, but I would advise not bothering with these unless you have quinoa flakes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.