Ingredients

150 g semi-wholemeal wheat flour
100 g cornmeal (OGM-free)
50 g almond flour
a pinch of whole sea salt
3 tablespoons cream of tartar
150 ml agave syrup
50 ml extra virgin olive oil
150 ml unsweetened, unflavoured soy milk (OGM-free)
1 tablespoon natural vanilla extract
1/2 teaspoon grated lemon zest (organic)
200 g long, light green zucchini, grated
8 zucchini flowers, washed, stems and pistils removed, and cut into 4 parts

Preheat oven to 180° C, lightly oil and flour a 20 cm round (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan. In a large bowl, sift together the semi-wholemeal wheat flour, cornmeal, almond flour, salt, and cream of tartar. Mix well. Place the agave syrup, oil, soy milk, vanilla extract and lemon zest in a bowl and stir well. Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Stir in the grated zucchini and the zucchini flowers. Make sure everything is well combined. Pour the batter into the cake pan and bake for about 50 minutes or until the top is golden brown and the centre is firm but still moist (use a wooden stick to check donness). Let cool before removing the cake from the pan.

Ingredients

180 g mezze maniche kamut pasta or other short pasta
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 large carrot, peeled and more or less finely chopped
2 cloves of garlic, peeled and more or less finely chopped
a pinch of whole sea salt
8 zucchini flowers, washed, stems and pistils removed, and cut into halves or 4 parts, lengthwise
a pinch of powdered saffron, mixed with 1 tablespoon natural mineral or filtered water
2 handfuls of fresh parsley leaves, washed and pat dried with a paper towel

Directions

Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the chopped carrot, garlic and salt and sauté for a few minutes (the carrot should stay crunchy). When the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you cooked the carrot and garlic, add the saffron and, if you think it’s necessary, a tiny little more olive oil. Stir in the zucchini flowers and sauté for another few seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley leaves (chopped or whole), toss and serve. 

Thoughts, tips and ideas

This pasta is good warm but equally delicious cold, too, so it can be perfect for a summer picnic. You can keep it in an airtight container in the fridge for up to 6-8 hours.