|The squash reduces the sugar and fat!|
Squash inspired me to bake for a week! The moist, delicate sweetness that squash adds to my gluten free baking is truly divine. Here's what I made...
Did you know that canned pumpkin is squash? Yep, it's true. The manufacturers cook up different types of winter squash, often butternut and pumpkin combined, and "squash" it in a can. Sorry, I couldn't resist! There's nothing wrong with canned pumpkin, but I try not to buy canned goods anymore with the whole BPA can issue ..
So, for my week of "pumpkin" gluten free goodies, I bought ONE $1.79 large organic butternut squash and roasted it. I didn't even skin it. Just washed, chopped in big chunks, and baked at 350 degrees F. until tender. I pull the skins off and snack on them while I mash the flesh. They are so good. Then I store the mashed squash in a tupperware in the fridge. I've frozen it too and it works great.
Out of that one squash, I was able to make my new Paleo Gingerbread Squash muffins and donuts, this amazing Pumpkin Apple Cake, a chef salad with chunks of warm squash, (that was a serious yum)
And two batches of my new Gluten Free & Grain Free Pumpkin Chocolate Chip cookies that I will be posting soon! Here's the link for the gorgeous caramel sauce that you see on the cake.
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Prep time 15 minutes
Cook time 45 minutes
- 1 cup Bob's Red Mill brown rice flour
- 1/2 cup gluten free sweet rice flour, Mochiko (I buy it for $1.00 at the Asian grocery)
- 1/2 cup organic cornstarch
- 1/2 cup Bob's Red Mill potato starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 cup coconut palm or organic cane sugar
- 1/2 cup coconut or olive oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup roasted squash, mashed *see notes
- 1 teaspoon apple cider vinegar
- 10 drops stevia, opt
- 2 1/2 cups apples, peeled and diced
- 1/2 cup walnuts, chopped
Preheat oven to 350 degrees F/180 C Grease, flour or line springform pan with parchment
- In a bowl, combine the dry ingredients, whisk well. Set aside
- In the large bowl of a stand mixer, cream the sugar and oil, add eggs one at a time, add vanilla, apple cider vinegar and squash and beat until smooth.
- Add flour mixture and mix to combine. Add stevia if using, or increase sugar to desired sweetness if necessary.
- Stir in apples and nuts.
- Pour into a prepared pan and smooth top.
- Bake at 350 degrees F. for 45-50 minutes or until a stick comes out clean.
notes- I used roasted butternut squash. If you use canned pumpkin- put your cup of canned pumpkin on a pile of paper towels to drain an hour before using.