More and more children seem to suffer from food intolerances. This can be tough when your child is invited to parties or when you’re just looking for an after school treat. These autumn flavoured butternut squash cookies are free of most common allergens ie wheat, dairy, soya, nuts and eggs. But they still taste delicious!
The base of the batter is made from roast butternut squash (a great way to sneak in some veggies) and buckwheat flour. Despite its name, buckwheat flour is wheat free. But that’s not its only advantage. Buckwheat is high in protein, dietary fibre and minerals such as magnesium. Magnesium is a great muscle and mind relaxant. The added cinnamon in these cookies helps to balance blood sugar. A healthy, nutritious treat for the whole family.
I added some dairy free chocolate chips to the batter as an extra surprise.
300 g cooked butternut squash (see cooking instructions below)
150 g of buckwheat flour (Doves Farm brand)
100ml maple syrup
1 tsp (GF) baking powder (Doves Farm brand)
2 heaped tbsp of raw virgin coconut oil (melted)
1 tbsp of melted coconut oil to baste the butternut squash
2 tsp of mixed spice
1/4 tsp cinnamon
pinch of salt
Optional: dairy free chocolate chips (see below)
Preheat oven at 200 degrees Celsius.
De-seed the butternut squash and cut into large cubes. Coat with 1 tbsp of melted coconut coconut oil and roast in the oven until soft (about 30 – 40 minutes) Leave to cool.
Once cooled measure out 300g of the roasted butternut squash and transfer to a food processor. Add all the remaining ingredients. Blitz everything together until you have a cookie batter.
Stir in your optional chocolate chips. Put little dollops (approximately 1 tablespoon per cookie) on baking paper then bake in the oven for approximately 15 minutes at 180 degree Celsius or until golden brown.
These are soft, not crunchy cookies and best eaten when still slightly warm as the chocolate will still be all gooey inside. Or you can turn them over and cook for another 15 minutes or so to make them more biscuity.
Dairy/soya free dark chocolate chips
1 tbsp coconut oil
1 tbsp of maple syrup
2 tbsp of raw cacao powder.
Melt the coconut oil on a low heat. Blend in the maple syrup and cacao powder using a whisk.
Pour the mixture onto a tray lined with baking paper and let it set in the freezer for about 20-30 minutes until hard. Break into small ‘chip’ size pieces and mix in with your cookie batter.
For more wheat, dairy and refined-sugar free recipes, do check out Fuel For Life or contact me for details of my upcoming nutritional courses.
Kay van Beersum
Kay is a qualified and registered nutritional therapist and co-author of Bear Grylls’ nutrition bible Fuel for Life, available at Hungerford Bookshop and all major bookshops. Kay teaches nutrition courses and healthy cookery days in Berkshire and Wiltshire. For more information on the next available course, please email Kay at [email protected]
Photo credit: Emma Myrtle (portrait of Bear and Kay)