Continuing with the theme of squash. This months recipe is a sweet one! These cookies are super tasty and a healthy snack to keep you going in between meals. You can make these even healthier by omitting the sugar, the squash has a natural sweetness. It must be noted that the quantities may need to be adjusted depending on the size of the squash used.
Baking Time: 45 Minutes
Makes: 6
Ingredients:
Squash - 1 Small or 1/2 Large
Oats - 2 Cups
Cinnamon - 1 Heaped Teaspoon
Coconut Palm Sugar (or any) - 1/2 Cup
Oat Milk - 1/2 Cup
Agave Nectar - 2 Tablespoons
Method:
1) Begin by chopping the squash. I start by chopping it in half and scooping out the seeds.
2) Then cut the squash into slices and slice the skin off the edges.
3) Chop the squash into chunks and put in water on the hob on high heat. Bring to the boil and then reduce to simmer and cook until fork tender (approx 20 mins).
4) Meanwhile, prepare the oats. Put the oats into a blender and blend on high speed until the oats create a flour. Make sure the blender is completely dry or the oats won't blend properly.
5) Once the squash is cooked. Drain the water and add all of the ingredients to a large bowl. Mix with a fork or a hand blender until all the ingredients are combined. The mixture should be a thick consistency.
6) In a cupcake tray, scoop the mixture into 6-8 lumps. In this case I didn't have one to hand so just placed them on a flat oven tray which worked just as well.
7) Bake in the oven for 30 minutes and then leave to cool for 10 minutes.
These are certainly different to your usual sweet treat but work well as a healthy alternative!
Tag me in pictures of your creations on instagram! @_thewellnessspace :)
Love Always,
Lottie x
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