(15-20 minutes makes ~12 cakes)
1 cup cashew pieces
1 cup coconut flakes (or 2 cups pulp left from making cashew milk on page)
1 brown rice cake, crumbled
1/2 cups minced celery
1 yellow onion, peeled and chopped
2 medium carrots, shredded or finely minced
1/4 cup parsley, chopped or 2 tablespoons dried
1 tablespoon cashew butter (raw and organic if you can find it, almond butter will also work)
1 teaspoon sea salt
1/2 cup gluten free flour
3 teaspoons paprika
1 small clove garlic, peeled
2 tablespoons dulse or nori or kelp granules or flakes
1 teaspoon fresh ground pepper
Preheat oven to 350. Mix all ingredients together in a food processor, blending until all large pieces are broken up and you have a sticky fairly well combined mixture. Grease a baking sheet with 1 teaspoon of coconut oil or olive oil and form the sticky mixture into uniform patties (roughly 4 inches in diameter), then bake in the oven for 8 minutes, turn over (should be golden brown on the bottom side) and bake another 7 minutes. Serve with organic stoneground mustard and/or raw sauerkraut.
Butternut squash is full of vitamins and nutrients so it’s always a great choice for a healthy side dish. It’s an excellent source of vitamin C, vitamin A, and vitamin E as well as potassium, beta-carotene, and fiber. I don’t recommend tackling a whole butternut squash after a long day at work when you’re starving though. Just save yourself a whole lot of frustration and buy the pre-cut and peeled squash.
Begin by tossing the peeled and diced squash into a steamer basket over a pot of boiling water. The squash should only take about 12 minutes or so to cook this way. Fast and easy!
When the squash is ready (you know it’s ready when you can pierce through it with a fork), scoop it into a large bowl. Puree the squash with an emersion hand blender. If you don’t have a hand blender (or you prefer a chunkier texture) you can just use a potato masher.
Next, add the cinnamon, nutmeg, maple syrup, and just a pinch of salt.
Then add the almond butter. I love using almond butter as a healthy substitute for butter in this recipe. It adds the same creamy richness, but without the saturated fat (1 tablespoons of almond butter has only .5 g of saturated fat as compared to 14 g of saturated fat (!) in 2 tablespoons of butter) And, equally important, it tastes just delicious in this recipe.
Now stir it all together until well-combined.
And you’re already done. This recipe is super quick and easy.
It’s velvety smooth with a rich, sweet, cinnamon-y flavor. Sooo delicious and a perfect winter recipe (or anytime really!)
Mashed Cinnamon Squash with Almond Butter
Total Time: 17 minutes
Prep: 5 minutes
Cook: 12 minutes
Yield: 4 servings
1 20-ounce package of peeled and diced butternut squash
1 tablespoon almond butter
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons pure maple syrup
Bring a large pot of water to a boil over high heat. Place the squash in the pot in a steamer basket, reduce the heat to medium, and cover. Steam the squash until fork tender, about 12 minutes.Transfer the squash to a mixing bowl and puree using a handheld emulsion blender or a potato masher. Add the almond butter, cinnamon, nutmeg, and maple syrup. Season with salt if desired and serve.