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Love the flavour in Blueberry Burst. My husband is the biggest fan as well. He has it in smoothie every day. Truly wonderful products.

Life changing 💙

Vanilla Happy has been the best product I've ever tried for hormonal balance. I cope with stress so much better, I sleep better and my libido is 💯 improved. I recommend to all my friends. So grateful 💙

I've been using Fruitful Digest for months now. Less bloating and gut pain. Kulture products with better food choices have made my daily routine much more pleasant. 💚💚

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The samples were delicious 🤤

Fabulous Products

So impressed with these products, love the flavours and how I can combine them with other things too. Finding the Vanilla Happy is a great addition to my smoothie in the morning and with the ingredient Maca definitely helps me sleep better at night!

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by Wendy Lilley 1 min read

My mouth was salivating as I was writing up this recipe. Yum! 

 

Ingredients:

Serving: 1

  • 2 cups zucchini, coarsely shredded/grated (not tightly packed)
  • 1 large egg 
  • 1/2 cup of coconut oil, melted
  • 1 ripe banana mashed (for sweetness)
  • 1 tsp pure vanilla extract
  • 1/2 cup cacao powder or 1/2 cup of Vanilla Happy
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup whole wheat flour or substitute for almond meal


Method:

    1. Place zucchini in a colander while you are getting other ingredients ready. Preheat oven to 190c and line 20cm x 20xm baking dish with unbleached parchment paper.
    2. In a large bowl, add egg, oil, maple syrup (or mashed banana) and pure vanilla extract; whisk to combine. Add cacao powder (or Vanilla Happy), baking soda and salt; whisk until well mixed.
    3. Give zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined.
    4. Transfer batter into prepared baking dish and level with spatula. Bake for 25-28 minutes or until the centre is barely jiggly. Do not over bake as brownies will have more of a cake consistency. A toothpick inserted has to come out somewhat not clean. If centre is too jiggly bake a bit more – ovens vary.
    5. Remove from the oven and let cool for about an hour. Lift by the parchment paper flaps and transfer to a cooling rack to cool off completely. Cut into 16 squares.
Store: In a glass airtight container in a cool dry place for up to 4 days. If it’s hot outside, refrigerate for up to a week. Freeze for up to 3 – 4 months.

 

 



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