Recipe: Gluten-Free Butternut Squash Cake

Added: 09.12.10 | Views: 2,293 | |
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Ingredients

  • A few tablespoons olive oil or vegetable oil
  • 1/4 cup diced onions or shallots
  • 2 cups packed grated raw butternut squash
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1 large eggs
  • 1/4 cup garbanzo and fava bean flour
  • 3 tablespoons corn flour

Instructions

Step 1

Cut the butternut squash into half, also cut off the top and the end, then peel it. Cut it into big chunks. Grate it. Drain on paper towel.

Step 2

Cook 1/4 cup diced onions in a pan over medium heat. Add pinch of salt. Cook until soft and tender. Remove and set aside.

Step 3

Put the grated squash in a bowl. Add 1/2 teaspoon sea salt,
1/2 teaspoon freshly ground black pepper,
1/2 teaspoon ground cumin,
and 1 teaspoon curry powder. Stir well.
Beat 1 large egg, whisk well. Add it in the bowl. Stir well.
Add 1/4 cup garbanzo and fava bean flour, also known as "garfava" flour (try Bob's Red Mill brand), 3 tablespoons corn flour (NOT masa - again, try Bob's Red Mill brand) and the cooked onion in the bowl. Give it a quick mix. Use your hands to mix well.

Step 4

Add some olive oil in a pan over medium heat. Scoop the squash mixture in the pan. Flat it out. Cook 3 minutes per side.

Step 5

To serve, garnish with sour cream and pumpkin seeds.