- 100g Coconut Flour
- 40g Rice Flour
- 2 Free Range Eggs OR 10g Chia seed in 100ml water.
- 4 Tbsp 100% Maple Syrup OR 3 Tbsp Xylitol
- ½ tsp Baking Powder
- ½ Tbsp Ginger Powder
- 200g Butternut Squash
- 1tsp Pink Salt
- 4 Tbsp Coconut Oil / 2 Tbsp Olive Oil
- Almond Milk / Water if needed
- I used a Nutri Ninja to blend everything. If you do not have a high-powered blender that will purify hard vegetables than the squash can be preboiled lightly cooked. It can be blended then with the rest of the ingredients.
- Set the Coconut & Rice flour to one side. Add all ingredients to blender (can use a soup blender if precook the squash) and blend well.
- Add Flours next slowly, blending in between. You want a thick wet consistency to the mixture. If it is too dry, can add water or milk.
- Oil a shallow glass pyrex dish with a large base. Cover the base with the mixture to approx. 1 – 1 ½ inch in thickness.
- Place in the oven on low heat 120 – 150 fan oven for approx. 20 -30 mins until edges beginning to turn golden brown.
- Cut into squares and store in a glass container to have a treat.
Butternut squash has a naturally sweet nutty flavour that is very versatile for both savoury and sweet treats. It is right up there with Carrots for its high beta carotene content which converts into vitamin A (eye health). It has a good balance of potassium & magnesium almost equally (excellent for electrolyte imbalance) and a rich source of vitamin C and significant levels of B6 (good for nursing mothers).
Coconut Flour has lots of fibre & Coconut Fat has anti-inflammatory properties. 1 Cup of Almond Milk has twice the calcium as soya milk providing over half your required daily intake.
This recipe provides excellent protein, healthy fats and varied vitamins and minerals. It gives a slow release of energy and particularly suited to those highly energised, hyper adrenalized people who reach for sugar or coffee to sustain them. Xylitol option is particularly suited to those with a compromised gut or candida overgrowth.