Gf roasted kabocha squash cake. revisiting old recipes and editing them to be closer to my tastes today.
i learned how to make the first version of this #glutenfree squash torte from @buxombaker i was very weary at first, when hearing the words ‘gluten-free’ but this recipe is so cake like i’m not even going to put gf on the label.
i’ve since made a few modifications, like using a fresh milled cornflour from @anitasorganic increasing the amount of roasted kabocha squash and decreasing the sweetness so the squash flavour really comes out.
the key to using more squash in your baking recipes is to give it a long, slow roast to remove all the moisture. i purée and freeze it before using as you’ll notice more water will separate out (from the freezing). i strain this excess moisture out to ensure i get the most concentrated squash purée! it takes a lot of work just to prep one ingredient for this cake.
you might find a few slices of this @moduscoffee next week 😉
Homemade energy balls and bars have become the new normal in many households. they make great go to snacks for the kids; are a perfect pick me up after a workout; and they can also be gussied up (with a little melted chocolate) to make a quick and simple dessert. not only are they delicious, they are quick to make; the washing up is kept to a minimum and you don't even need to put the oven on. as long as you have the correct dried fruit to nut/seed ratio you can pretty much create any flavour combination you can think of. nut allergies an issue? then play around with different seed combinations such as hemp; chia and sunflower seeds until you find the ones that suit your palate and dietary needs. these walnut & apricot raw energy balls have a hint of the tropics about them with the toasty coconut and sweet tart apricot flavours. no time to shape them into balls? don't worry, press the mixture into a parchment lined 8 x 8 inch pan, leave to set in the fridge for a couple of hours and then boom - cut them into bars when you need them. yum! enjoy.
click the link in our bio for this and other great recipes from the anita's organic test kitchen.