There was recently a gray “chilly” (probably like 65 degrees) Sunday here in LA and I found my mind wandering to some plump autumnal muffins. Something about the warm tones of winter squash and classic spices like nutmeg and cinnamon are deeply comforting for me. I didn’t mind brushing summer aside to enjoy them.
I baked the Kobacha squash I’d been saving for just such an inspiration and set about transforming the Vitamin C-packed vegetation into a delicate baked good. Of course I wanted to use whole grains for slower absorption and blood sugar control.
I made one batch with gluten-free oat flour (I just ground this GF oatmeal in a coffee grinder) and brown rice flour and one batch with spelt and brown rice flour. The oat are above and the spelt are below.
You can see the consistency is different. Texture-wise, the oat muffins were slightly denser, softer and more moist. The spelt were heartier and had more lift, thanks to the low gluten content. But the flavor was also influenced more by the spelt, which in a way overpowered the squash for me.
The oat are more yielding and the spelt more tenacious. Either way, they’re both good and they hold together nicely. Which is an accomplishment for gluten-free baking. The brown rice flour helps add a layer of delicacy which I find lacking in many such baked goods as well.
I wouldn’t recommended for early phases of the candida diet, but later on you can enjoy them with tea as an afternoon snack or with breakfast or even as a desert! Just be reasonable about how many you eat in one sitting. When I first started the diet it was nice just to know I could enjoy things like this again one day once I was feeling better. And so can you!
Are you able to handle vegetables with higher amounts of natural sugars in them, like kabocha squash, yet? After eating very low sugar for a while, you can really taste and enjoy the natural sweetness, can’t you?
- 1 medium Kobacha or other squash (Butternut or buttercup would be nice alternatives)
- ½ cup gluten free oat flour OR spelt flour
- ⅓ cup brown rice flour
- 1 tsp baking powder
- ⅛ tsp salt
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp clove
- 1 tsp vanilla
- ¼ cup almond milk (or other milk)
- 1 egg beaten
- 11/2 cups roasted squash
- 4 packets Truvia sweetener or liquid stevia to taste (Optional)
- First bake the squash at 400 degrees F for 40 to 50 minutes or until you can insert a fork into it without trouble.
- Once it's cooled, scoop out the seeds and discard.
- Mash the squash up with a fork
- Preheat the over to 400 degrees F again
- Mix dry ingredients
- Beat the egg and mix in wet ingredients
- Fold together wet and dry.
- Distribute the batter into a paper-lined muffin tin
- Bake for 10-12 minutes or until they look done.