Or, in more SEO friendly terms: Pumpkin Spice Cookies- SCD, Nut Free Gluten Free, Candida, and Hackable Vegan!
Yeah, so, I’ve been out of town. First, to Cape May, and most recently, to stay with good friends in Martha’s Vinyard. I’d love to regale you with stories of my exploits, but instead I’m going to get back on the horse and give you all a recipe. Oh, and I’m going to remind you that food bloggers are mortals too. Onward, my first ever self-deprecating post!
So, this came about in a bout of desperation about
two three four weeks ago. We were in Cape May, land of ice cream and fudge, with not an SCD or gluten-free friendly place in sight, except for that really tiny organic market which just happened to be out of reach (and budget. What was it, $10.00 for nutmeg? I mean, I love you and all, but screw you). Lucky for us, we had rented an apartment at the lovely John Wesley Inn, which was equipped with a full kitchen. We also had a random acorn squash. Here’s what happened.
Now, I later reproduced this recipe with pumpkin/butternut squash and it was just as good. And then, when I decided to photograph it, I tried to bake it in these lovely little decorative cake molds.
It was disasterous. No, seriously. I didn’t grease the pans properly, and the batter was too sticky, and I cooked it too long, and it all burned and went to hell. So, don’t do that. But lucky for you, I have emerged a wiser woman, just in time to pass my profound and arcane knowledge somewhere toward your general direction.
Hmmm… let’s see. What else? You can use this proportion (key word, PROPORTION) of spices to flavor any generic “autumnal” dessert, but it works particularly well with squashes and pumpkins. This batter makes an amazing pumpkin pie, but it can also be spooned onto a cookie sheet to make really delicious, gooey cookies.
Oh, and if you replace the eggs with flax-seeds, and the butter with coconut oil, and the honey with your sweetener of choice, it’s Vegan too! Then again, pretty much anything is vegan if you do all that.. anyway.
Time for the Rundown:
- SCD: Check
- Candida Diet Friendly: Check
- Kid Friendly: Yes!
- Gluten Free: Check
- Nut Free: Yes
- Dairy: If butter is tolerated, then this is lactose free.
- Vegan: Yes, with some hacks
- Low Fat: Sort of
- 2 Acorn Squash
- 3/4Cup + 2 Tbspns of Butter (Or 3/4 Cup+ 2TBs of Coconut Oil)
- 2.5 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 3 Cloves, Grated
- 1/2 Teaspoon Ginger
- 1/2 Teaspoons Salt
- 2.5 Teaspoons Vanilla
- 4 Eggs (Or a suitable ratio of flax seed. For no-bake, you can use gelatin too)
- 1/2-3/4 Cup Coconut Flour, depending on how wet the squash is.
- Honey, to taste. I added a little over a half cup. For vegans: Brown Sugar, Sugar, Agave, or the sweetener of your choice.
- An oven, preheated to 350 degrees
Prepping the Squash
Making the Batter and Cakes
And now, the moment of truth!
Eat, and thank me in your prayers for having saved you 13 hours of scrubbing charred squash fragments out of tiny crevices with a toothbrush.
OH! By the way, I’m handing out samples of my food this Thursday at Sunnyside CSA. Feel free to drop by and visit!
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