clean eating

Nutty Kabocha Squash Breakfast Cake // Gluten and Dairy Free Recipe

Kabocha Squash.

Healthy Cake.

Breakfast.

You feeling what I am feeling? PUMPED? Yeah, that’s about right.

 

kabocha squash

 

I remember the first time I had Kabocha Squash about three years go.  Actually, it was after I had seen everyone and their mother post about it on Instagram for months.  Honestly, I didn’t understand why it was praised so highly.  And then, I saw it at my local Wegmans (which I would soon discover is completely rare), tried it and …

 

via GIPHY

Yup, that pretty much sums it up.

Now, I drive about 30 minutes each way to a hole in the wall Asian market and hoard a solid 5 squashes which are then devoured in a month, tops.  Does anyone else have this problem?  Ugh, they are so hard to find.  And then, hard to keep around….

For those of you who have not tried it, the best way I know how to put it is that …

Kabocha squash tastes like roasted chestnuts.

kabocha squash

 

But, for the purpose of this recipe, you can one-hundo-p replace it with any other type of squash.  For example, canned pumpkin would probably be the easiest– no steaming or mashing involved.

Now, for this

delicious gluten free and dairy free recipe…

Nutty Kabocha Squash Breakfast Cake

kabocha squash closeup cake

 

Kabocha squash recipe ingredients:

  • 4 c Kabocha Squash, cubed
  • 2 eggs
  • 1/3 c egg whites
  • 2/3 c almond milk
  • 1 tsp vanilla
  • 1/4 c EACH peanut flour (or almond meal), coconut flour, almond meal, Kodiak Cake Baking Flour (or other GF flour blend)
  • 1 tsp cinnamon
  • 1/2 tsp EACH nutmeg and ginger
  • 1 tsp baking powder

Cool, now here is the Kabocha squash recipe method:

  1. Preheat oven to 425F.
  2. Steam squash.  Once steamed, add to a large mixing bowl with the eggs, egg whites, almond milk, and vanilla.
  3. With a hand mixer, blend the ingredients well.  If you don’t have a hand mixer: use a blender.
  4. In a separate bowl, combine the remainder of the ingredients.
  5. Slowly combine the dry ingredients with the wet ingredients.
  6. Once combined pour into a 8 x 8 glass dish.
  7. Bake for 30 minutes covered, and then 30 more minutes uncovered.
  8. Once center is baked through, remove and allow to cool.
  9. Enjoy! Recommended -> top with peanut butter.

 

So, have you tried Kabocha Squash?  If so, what is your favorite way to eat it? Honestly, mine is simply roasted plain. 

 

Pin this recipe for later.

nutty kabocha squash breakfast cake

ymycolby

 

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Healthy Eating Swaps

Healthy Eating Swaps

30 Day Blogging Challenge #25

I’m actually writing this on Wednesday because I will be locked up in a Computer Science building participating in a hack-a-thon all weekend. Not going to lie as nerdy as it is, I am pumped.

When I sat down to write this I was eating bowl of Chex, which then made me realize that in 25 days of blogging, I have yet to make a post strictly about food…. not sure if that is impressive or sad, so I’m going to change that.

Let’s talk healthy eating swaps.  Before you read, scroll down to the bottom and comment your favorite, I’m curious!  

Here we go…

Croutons -> Banana Chips or Roasted Chickpeas

Candy -> Apples with Peanut Butter, or Dark Chocolate

Pasta -> Cauliflower Rice or Black Bean Pasta

Bread -> Rice Cakes, Roasted Sweet Potatoes

Ice Cream -> Banana Ice Cream (simply: frozen bananas + tiny bit of almond milk… blend blend blend)

Specialty Lattes -> Almond/Coconut Milk Latte with added Cinnamon (powder not syrup)

Endless Nighttime Snacking -> Hot Tea

Chips or Pretzels -> Air Popped Popcorn

Bottled Salad Dressing -> Olive Oil and Balsamic Vinegar

Cereal  -> Overnight Oats

Sugar -> Cinnamon

Creamer -> Splash of Almond Milk + Pinch of Salt (cuts the bitter)

 

Now, it’s your turn! What is your favorite healthy eating swap?

xoxo YouMakeYou,

Colby

— Get tons more tips that are budget saving in my $2.50 eBook .. CollegeFit

 

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