100 g squash*, cooked fork tender 65 g frozen cranberries 2 Tbs almond flour Tiny pinch each of ginger powder & cinnamon powder
Place squash and berries in small glass vessel, cover, microwave on high for 2 minutes
Add almond flour and spice pinches, mix together and squish squash with a fork, microwave 1 minute
Stir more with fork until it’s a cohesive thing
(If you like it sweet, stir in 1 Tbsp applesauce)
Enjoy!
* kabocha is my favorite. If using liquid canned pumpkin/squash, cut initial cooking time to 1 minute
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Autumnal Pudding Snack for One
100 g squash*, cooked fork tender
65 g frozen cranberries
2 Tbs almond flour
Tiny pinch each of ginger powder & cinnamon powder
Place squash and berries in small glass vessel, cover, microwave on high for 2 minutes
Add almond flour and spice pinches, mix together and squish squash with a fork, microwave 1 minute
Stir more with fork until it’s a cohesive thing
(If you like it sweet, stir in 1 Tbsp applesauce)
Enjoy!
* kabocha is my favorite. If using liquid canned pumpkin/squash, cut initial cooking time to 1 minute