Courgette and lemon cake

250g grated courgettes

2 large eggs

125mls olive oil

100g coconut sugar

125g oats (gluten free)

100g ground almonds

1/4 teaspoon xantham gum

1 teaspoon bicarbonate of soda

FILLING

2 ripe avacados (200g flesh)

250g coconut yoghurt

Zest of 2 lemons

60ml lemon juice

80g coconut oil

50g honey (Add more if a sweeter consistency is preferred)

1. Wash and coarsely grate courgettes

2. Squeeze out excess water

3. In a food processor add the oats and pulse to a fine flour.

4. Add in the almonds, xanthum gum and bicarbonate of soda.

5.In a separate bowl mix the eggs, sugar and oil.

6. Add the flour mix and fold to combine.

7. Stir in the courgettes

8. Add to lined 21cm sandwich tins.

9. Bake for 20-30 minutes at 170 degrees until firm.

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10. For the filling, mix all the ingredients in a blender or food processor until smooth

11.Cool in the fridge until a firm but spreadable consistency. For speed pop into the freezer for 30 minutes.

12. When cake is cool use half the filling for the centre of the cake and half for the topping.

13. Decorate with lemon zest and pistachios.