We are so fortunate to be able to grow winter squash here in Canada. It has so many delicious applications – soups, casseroles, risotto, lasagna, cookies, muffins, desserts…. It can be a substitute for bananas in recipes – like this one I adapted from ‘2 Nourish’ by Rachelle Sereda in her banana muffins. Winter squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese.
Making the puree from scratch (as seen in my last post) is so easy that there is no need to ever used the canned product again – well if you have a Thermomix of course:)
‘Muckies’ have become one of my favorite baked goods. I prefer to use either Queensland Blue squash or sugar pumpkin – I leave the skin on. This recipe can be made with or without eggs – it’s excellent for gluten free and dairy free diets.
I love to play with recipes and I encourage you to do the same. This recipe is very forgiving – make it your own!
Adapted from 2 Nourish by Rachelle Sereda – a muffin recipe made like cookies
400 G PUMPKIN,SQUASH or SWEET POTATO PUREE
70 G MELTED BUTTER OR AVOCADO OIL
100 G BUCKWHEAT (or any flour)
100 G UNSWEETENED SHREDDED COCONUT
60-100 G COCONUT SUGAR (OR 150 G MAPLE SYRUP)
1 T CINNAMON
1 T BAKING SODA
100 G RAISINS, CHOCOLATE CHIPS OR NUTS (OPTIONAL)
1. MILL BUCKWHEAT 10-15 SEC/SPEED 10.
2. ADD COCONUT, CINNAMON & BAKING SODA. MILL 12-15 SEC/SPEED 10.
3. ADD REST OF INGREDIENTS. MIX 6-20 SEC/REVERSE/SPEED 4-6 WITH AID OF SPATULA IF NECESSARY. (DEPENDS IF ADDING RAISINS – DON’T WANT TO MUSH THEM)
4. DROP ONTO COOKIE SHEET TO MAKE 12 ‘COOKIES’.
5. BAKE AT 350F FOR 27-30 MINUTES.
6. STORE IN FRIDGE OR FREEZER