Sugar free Squash Muffins
Recipe type: muffin
Prep time: 55 mins
Cook time: 25 mins
Total time: 1 hour 20 mins
Serves: 3
- ⅔ cup spelt or gluten free all purpose flour (85g)
- 1 tsp baking soda
- 1 heaped tbsp ground flax seeds (soaked in 4 tbsp water for 20 mins) or 1 egg
- ¼ medium baked butternut squash
- ½ tsp freshly grated nutmeg
- ½ tsp cinnamon
- 2 heaped tbsp coconut oil
- enough almond or rice milk to form a dough
- optional: 2 handfuls of pumpkin seeds (preferably pre-soaked)
- Preheat the oven to 160C / 180C / 350F / gas 4. Spray a muffin tin with oil or line with paper baking cups.
- Add the spices and the baking soda to the flour. Meanwhile heat the coconut oil up in a small saucepan. Pour this onto the flour. Add the flax seeds/ egg, mashed squash and pumpkin seeds if using. If you lightly toast them in a small frying pan they’ll taste even better.
- Fold all the ingredients under adding enough almond milk to make a smooth dough.
- Bake for 20-25 mins until golden and a skewer inserted comes out clean.
Recipe by Candida Diet Plan at http://candidadietplan.com/sugar-free-squash-muffins/
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