Squashbread Tea Cake

nancw · Joined: 04 Oct 2006 Posts: 1167 Location: Denver, CO

I found this receipe on KimS's blog The Goblet. She suggests that it makes a good morning food, and she is right. Good stuff! Thanks Kim!

Squashbread Tea Cake

2 cups cooked squash (any orange or yellow squash will end up tasting pumpkin...ish)
1 cup nut butter (unsalted) - (I mixed almond, peanut and cashew)
1/3 to 1/2 cup honey -(I mixed agave and honey)
2 eggs
2 teaspoons baking soda
1/2 teaspoon sea salt (if nut butter is salted you may not need this)
cinnamon to taste, if you like

Puree for a smoother texture. Mash and mix with a fork for a chunkier texture.

Put into an ungreased glass baking dish (glass prevents the bottom from getting too dark). Don't spread it all the way to the sides so that it will remain easy to cut out of the pan later. - (I used approx. 7x10 dish)

Bake for 1 hour at 300F.

*Thoughts for next batch: add chocolate chips and/or finely chopped walnuts.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

nancw · Joined: 04 Oct 2006 Posts: 1167 Location: Denver, CO

As the winter squash goes on sale here at $1.00/lb., I'm bumping up this recipe in case anyone is looking for a way to take advantage of this abundance.

I made my last batch with 1/2 sugar pie pumpkin and 1/2 butternut squash. Sweet, moist and so yummy for breakfast.

I make double batches and replace 1/2 the eggs with ground flax and H2O. I always use different combinations of squash, so each batch is slightly different. I've been eating this stuff for breakfast almost daily for a year, and have not lost my taste for it at all. It freezes well, and is also good as a snack.

This really needs to be in the bread section...
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

forinajoy · Joined: 01 Aug 2006 Posts: 277 Location: Texas

I make this all the time for Ina....she loves peanut butter and pumpkin (I use canned pumpkin)....I jazz it up with pumpkin pie spice...I know it sounds unusual, but she loves it....the combination was her idea...And I consented, all the while thinking that it would not taste good....but I was surprised and she really likes it.....
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Connie, mom to Ina, 14 y/o with CD

cruelshoes · Joined: 23 Sep 2005 Posts: 3343 Location: Washington State

I can't imagine it. It's completely flourless? What is the texture like? Bread? Pudding? We have a whole slew of pumpkins in our garden that will be ready soon. I may have to try this one.
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-Colleen

Where are we going, and what am I doing in this handcart?

nancw · Joined: 04 Oct 2006 Posts: 1167 Location: Denver, CO

No flour at all. Texture depends on: type of squash, amount of sweetener (I use closer to 1/3 than 1/2c), and using flax as egg replacer firms it up nicely. Sometimes I'll let it cook longer than an hour because it can get soggy in the middle. Never a dull moment with this recipe.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 1316 Location: Maine

Do you think you could use GF tahini with this recipe?
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Steph

forinajoy · Joined: 01 Aug 2006 Posts: 277 Location: Texas

Colleen.....the texture is sort of brownie like.....the peanut butter cookie recipe is also flourless but still makes wonderful cookies .......it is a mystery...lol... Very Happy

Steph....I made this with tahini once and Ina thought the tahini gave it a strong or bitter taste.....but she has never been a big tahini fan either....I was just trying to use up the tahini in my pantry....
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Connie, mom to Ina, 14 y/o with CD