STUFFED SPAGHETTI SQUASH CUPCAKES


By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 9 servings, gluten-free, vegan.

Ingredients

  • 1 cup light coconut milk
  • 2 tablespoons coconut oil
  • ¾ cup organic coconut palm sugar
  • 1 tablespoon cinnamon powder
  • 1 tablespoon egg replacement powder
  • 2 tablespoons tapioca flour
  • 1 ¾ cup gluten free flour, I used chickpea flour

Stuffing:
  • ¾ cup cooked spaghetti squash
  • ½ cup shredded zucchini
  • 1 tablespoon cinnamon powder
  • ¼ cup organic coconut palm sugar

Directions

  1. If you don’t have any cooked squash you should take a whole squash, cut it in half. Lay them on a cooking sheet face down, and bake into the oven at 400F for about 90 minutes. I suggest that you bake a few and then freeze them for later to use in other recipes.
  2. Preheat the oven to 375F.
  3. Grease a small size muffin pan.
  4. Mix and mash all the ingredients for the stuffing together and set aside.
  5. In a bowl, mix the coconut milk, oil, egg replacement and sugar together, and then start adding in the flours.
  6. Mix well and pour the mixture into the pre greased muffin pan. You should have about 9 cupcakes.
  7. Use a tablespoon and scoop 1 tablespoon of the stuffing mixture and stuff the middle of each muffin.
  8. Bake for 20 minutes at 375F.
  9. Keep refrigerated for a longer shelf life.
  10. Enjoy!

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