I had a large butternut squash, well cooked and sweet. From it I made soup, sweet pudding and these simple, flavorful biscuits with no added sugar. Some warm, orange fall goodies.
Ingredients
- 300 grams of baked butternut squash
- 30 grams of coconut oil
- 100 grams of buckwheat flour
- A grated teaspoon of cinnamon
- A teaspoon of rum essence
Recipe Method
Bake the butternut squash in the oven until it becomes soft and juicy. Don’t leave it too long, to not dry out. Mash it with a fork, add the melted coconut oil, then add the flour until you get a hard dough, just good to roll out with a rolling pin on a floured surface. And now the version for the lazy: put all the ingredients in the blender and mix, possibly add the last part of the flour by hand, if the blender protests to the consistency of the dough. The resulting sheet should be about half a cm thick.
We cut the biscuits in different shapes or with the mouth of a glass, if we don’t have biscuit shapes, then we put them in the tray, on baking paper. From these amounts, a large tray full of biscuits comes out. We put the tray in the hot oven at 175 degrees Celsius for 15 minutes, being careful not to burn them. If they slightly color on the back, they are ready. We take them out of the oven and now we can dust them with a little sugar if we want them sweeter, or we can leave them plain. We leave them in the tray until they cool, then we can handle them easily. We can keep them in a closed box if we want them to remain soft, or open if we want them more crispy.