Wednesday, September 18, 2013

Squashed Dollops




Maybe its the weather turning cold that has caused it, but this last week I have found myself fancying some carb rich food. Something I kept thinking of was Pumpkin Scones.

In Australia in would have made these with wheat flour and butternut pumpkin, known here in the UK as butternut squash. A small butternut squash had been sitting on our bench top for days, calling me, so on saturday I googled Paleo Pumpkin Scones, just in case there were any.

There were, but they all called for canned pumpkin! Canned pumpkin? What is that? I don't think you get that here in the UK, and why would you want to when fresh is on hand. All recipes specifically said don't use puree as the scones will be too moist. I was planning on mashing mine! Would that make them too moist too?

In the end I combined a few recipes, added a dose of creativity, corrected things when they seemed 'a bit wrong', and made some nice cakes. I have tested them on a few people now. Everyone except BB loves them - he decided he didn't like them without even trying (yes we are going through that stage!).


A couple of tasters asked me for the recipe. I am happy to share, but what shall we call them? They are not a scone, nor a cake, or a cookie. They are quite moist, and sweet and delicious. The best name put forward by a taster was a Dollop. After thinking about it for a few days I decided on Squashed Dollops. It incorporates squash, which is a main ingredient, and accurately describes the way they are crafted and placed on the baking tray. It's not a particularly elegant name I know, but it works.

It's a great recipe for cooking with kids too, it's simple, and it even contains vegetables!

To make your own Squashed Dollops you will need:

Ingredients

1 small butternut squash (or half a large one) steamed, drained, mashed and cooled
2 cups almond flour
1/4 cup coconut flour
1/4 cup desiccated coconut
1/4 cup sugar (replace with honey or omit entirely if you want a paleo version)
1 tsp baking powder
1 tsp salt
1 tsp dried ginger
1 tsp dried cinnamon
1/4 cup chopped pecan nuts
2 medium eggs

Method


  • Peel, dice and steam your pumpkin
  • Combine all the dry ingredients in a bowl
  • Combine the eggs and mashed pumpkin
  • Mix the two lots together
  • Grab a small handful, make it into a ball and then squash it onto a greased baking tray
  • Bake at 200ºC for about 18-20 mins




NB to make it more scone like, I think the answer is to use less pumpkin/butternut squash. I might still work on that, but meantime these are yummy!


                                                                    
                                           
                                         

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