Tuesday, March 17, 2015

Kabocha Kake

As I enjoyed some roasted kabocha squash last week, it hit me that since its drier than other types of squash, and a bit more starchy, it might be possible to bake grain-free goodies much like what you can do with plantains.  I happen to like the taste of kabocha better and I find them crazy filling because you eat the skin, which is full of good-for-you fibre.

This weekend I gave it a try and it worked superbly! Because you include the skin you kind of need a high speed blender, unless your food processor is powerful enough, because you want it completely pureed.

These make a great breakfast, meal on the go, or snack.  They're good plain, but also yummy with butter, nut butter or other topping of your choosing. Unlike baked goods made from plantain, which I find a bit dry and bland, these are very moist and flavourful.  To me, they taste kind of like a pumpkin spice pudding cake.  Yum!

Kabocha Kake

1 small kabocha squash
1/2 cup egg whites
1 scoop stevia sweetened vanilla protein powder
1 tsp pure, uncut stevia, or sweetener of choice (1/4 cup granular stevia, or 1/2 cup xylitol or erythritol)
1/2 tsp ground cinnamon
1/2 tsp baking soda

Poke squash with knife and then place in microwave whole.  Microwave for about 12 minutes, or until soft.  Let cool.

Cut squash in half and remove seeds and stem.  Place in blender with egg whites and puree until smooth.  Scrape down sides and add remaining ingredients.  Blend again until smooth and creamy.  Pour batter into 2 greased and parchment-lined mini loaf pans (or one big loaf pan) and bake at 350F for about 40 minutes or until centre is set.  Cover with foil after first 20 minutes so top does not over-brown.  Keep in air tight container for 3-4 days or freeze.  Makes 1 large or 2 smaller loaves.

I have shared this recipe with Vegetarian Mamma's Gluten-Free Friday.

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