Gluten Free Butternut Squash Biscuits

Love new recipes I come up with that are healthier then an entirely processed unhealthy version. For these I used minimal butter and oat flour. Yummo to these!

Gluten free foods come with a bad wrap. Yes obviously they taste different then foods that contain gluten, but what I make gluten free is oh so tasty!

Hoping to put together a cook book eventually but my focus currently is putting together a coloring book. I’ve learned I need a one pointed focus or I crash and burn.

I’ll keep on with good blogging as much as I can. Hopefully you all are trying out some of my creations and would love to hear feedback.

Ingredients:

1 cup butternut squash

3 tbsp vegan butter

1/3 cup canned coconut milk

2 cups oat flour

3 tbsp tapioca flour

1 tsp onion powder

1 tsp garlic powder

1 tbsp coconut sugar

1/4 tsp sea salt

1/3 tsp baking soda

1/2 tsp baking powder

Directions:

Use either fresh or frozen butternut squash and steam to cook. Once ready add to food processor and add in the coconut milk. In a bowl add all the dry ingredients and mix to combine. Purée the butternut squash with the coconut milk then add to bowl with dry ingredients. Add the butter and mix with hands. Form into patties and bake at 350 degrees for 20 minutes.

Enjoy!

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White Bean Mashed Potatoes

Heck yeah to this delicious dinner! Why did it take me 37 years to think to throw white beans in with mashed potatoes? Vegan cooking experiment for the win!

Sorry I don’t blog very often I’m working on way too many things at the moment. I’m attempting to write some kids books, working on drawing adult coloring books, about to start selling art, feel like the freaking cat in the hat getting nowhere with my zillions of other ventures as an entrepreneur. One day it will all fall into place or at least I hope.

Since I must cook daily I’ll try to post more recipes, I am saving some for the cookbook I hope to publish.

Onto this recipe of goodness all wrapped up in perfect comfort food for this rainy night in N.J.

Ingredients:

1/3 cup white beans

1 large yellow potato

1/4 cup cashew cream ( simply blend soaked and drained cashews with water to a thick cream consistency)

Water to blend

1 tsp onion powder

1 tsp garlic powder

Sea salt to taste

Directions:

Boil water and cook potatoes. Once cooked ( I use my food processor seeing I find it to be easiest) add all the ingredients and blend. I added water a bit at a time just to get it to fully blend. Takes about 5 minutes if that to fully blend. I sautéed collard greens, garlic, and onion for the side to this.

Enjoy!