4 cups cooked spaghetti squash flesh, drained and flaked
1 very ripe plantain, mashed (1 cup)
1.5 tsp ground cinnamon
¼ tsp ground mace
½ cup applesauce
½ tsp sea salt
1 tsp vanilla extract
¼ cup avocado oil
1 apple, peeled and diced (1 cup)
½ cup raisins
2 tbsp gelatin powder
2 tbsp tapioca starch/ arrowroot starch
½ tsp baking soda
1 tsp cream of tartar
The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.
Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag
Vegan, gluten-free, oil-free, soy-free
YIELD 8 COOKIES
PREP TIME 10 MINUTES
COOK TIME 12 MINUTES
1 cup mashed ripe banana (2 large)
2 cups rolled oats (use certified gluten-free if necessary)
3 tablespoons ground flax seed
1 teaspoon cinnamon
1/8 teaspoon fine grain sea salt
8 teaspoons jam
Peanut butter (or almond or sunflower seed butter), for serving (optional)
Preheat oven to 350F and line a baking sheet with parchment paper.
In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!