Squash Cakes
Makes about 15 cakes
Lovely soft cakes made with seasonal ingredients for halloween or teatime!
Ingredients
- 2 cups of butternut squash
- 2 bananas
- 1/2 cup softened dried apricots
- 1 tsp allspice
- dash salt
- 1 cup buckwheat or spelt flour
Preparation
I’ve been making variations of these lately as the Autumn weather and dark nights kick in here in bonnie Scotland.
Process all ingredients together except raisins, check for sweetness, adding a little agave syrup if needed.
Toss in a few raisins if you would like something chewy in the cakes.
Place spoonfuls on teflex sheets (like rock buns) and leave in dryer at 145 for about an hour. Turn them over and dry until a little firm on the inside but moist on the inside.
Serve with lucuma/pear/banana custard. Yum!
1 pear 2 bananas 1 tablespoon lucuma pinch salt squeeze lemon seed milk (1/2 pint) Blend until creamy adding a little warm water for desired custard consistency.
Comments
123 writes: (October 27, 2007)
Sounds great! Its getting to be that time of year when something warm would hit the spot. Do you ever turn the heat up?
123 writes: (October 27, 2007)
Sorry, I meant down.
lstorz writes: (October 27, 2007)
These sound scrumptious! Do you have any recommendations for a substitute for bananas? I’m allergic to them.
sweetpea writes: (October 27, 2007)
Hi, no I don’t turn the heat down, they’re usually only in for about two hours and this is fine for something that is wet when it goes in the dryer. You can do them on a lower heat if you like but they will take much longer.
sweetpea writes: (October 27, 2007)
Istorz, if you’re not allergic to nuts and seeds, you can use some soaked almonds. Otherwise use more squash and soft fruit like pear or soaked apricots.
lstorz writes: (October 27, 2007)
great! thanks! pears and apricots sound like a good substitute.
Sonne83 writes: (October 28, 2007)
Sounds great – but seams not raw! The temperature is about 145 degrees – raw goes up to 105 degress, some say up to 115. It just takes a little longer..love
sweetpea writes: (October 28, 2007)
This is Gabriel Cousens recommendations to stop the bacteria multiplying which they do if food is is dried at low temperatures for a long time. It is safer to start drying at 145 for 2-3 hours and then cut the heat to 115 for remainder drying times. It depends really on how ‘wet’ the food is in the first place. If your mixture is quite dry already then it would be best to dry at lower temperatures as it will take a shorter time anyway.
aecsaky writes: (March 01, 2008)
This sounds really good, I love squash and had no idea you could eat it raw. :D
sweetpea writes: (April 23, 2008)
Yes, it’s an acquired taste, I think.
Log in to discuss this recipe. No account yet? Sign up here.