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Courgette and chocolate pot squares
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 251
  • Fat about 16g
  • Carbohydrates about 17g
  • Protein about 7g
This is needed
This is needed for 12 pieces
To prepare the tin
  • a little sunflower oil
Wet ingredients
  • 1 cup plain greek yoghurt (150 g)
  • 1 bananas (approx. 250 g)
  • 0.25 tsp salt
  • 300 g courgettes
  • 1 egg
  • 80 g dried apricots (sweet)
  • 2 tbsp birnel (pear syrup)
  • 0.5 cup oil (1 dl)
Dry ingredients
  • 1 tsp baking powder
  • 1.5 cups ground almonds (approx. 120 g)
  • 2 cups gluten-free wholegrain rolled oats (approx. 150 g)
  • 0.75 cup cocoa powder (approx. 40 g)
  • 1 tsp sodium bicarbonate
  • 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
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And that's how it's done
And that's how it's done
To prepare the tin
Line the base of a springform pan with baking paper, grease the sides.
Wet ingredients
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.
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
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.