Preheat the oven to 425 degrees Fahrenheit

Grate zucchini and sweet potato. You will want about 4 cups of grated vegetable total

Place grated zucchini and sweet potato in a kitchen towel, in a bowl and sprinkle with salt. The salt will draw out excess water which will help the totes get nice and crispy when they bake. Let sit for about 5 minutes

Meanwhile, mix flax seeds with warm water and Thrive Culinary Algae Oil, stir and let sit for 3 minutes

Mince garlic

Gather the four corners of your kitchen towel and firmly twist until you squeeze water out of grated vegetables. Ring out as much water as you can

Place the grated vegetables into a large mixing bowl and add the minced garlic

Using a fork, fluff all the ingredients together

Next sprinkle whole-wheat pastry flour over the vegetables slowly while stirring the mixture, try to coat everything evenly

Finally add the flax/water/oil into the mix and stir together one last time to evenly combine

Scoop mixture into a mini cupcake tin and bake in the oven for 25 minutes

Let cool for 10 minutes before enjoying