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
- 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.
- Preheat the oven to 375F.
- Grease a small size muffin pan.
- Mix and mash all the ingredients for the stuffing together and set aside.
- In a bowl, mix the coconut milk, oil, egg replacement and sugar together, and then start adding in the flours.
- Mix well and pour the mixture into the pre greased muffin pan. You should have about 9 cupcakes.
- Use a tablespoon and scoop 1 tablespoon of the stuffing mixture and stuff the middle of each muffin.
- Bake for 20 minutes at 375F.
- Keep refrigerated for a longer shelf life.
- Enjoy!
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