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A Different Path: Carnival Squash Blondies

squash blondies vegan gluten-free | gothic granola

Carnival squash smells like candy while baking. It ends up being milder when baked in quickbread. These would make good muffins as the maple syrup isn’t quite at dessert-level sweetness.

Vanquish the golden-haired ones? No, but the title of the recipe is suggestive. Any kind of squash would work well here, from zucchini to kabocha. Don’t hold me to that claim.

Squash Blondies

Ed note.: Updated in 2015.  Your emotional state when baking will really manifest in your food! (Mine does, a la <<Como agua para chocolate,>> hence why these were dry af in 2013.)
 
  • 4 tablespoons coconut oil, melted
  • 1/2 cup maple syrup or agave nectar
  • 1 teaspoon vanilla
  • 1/4 cup ground flaxseed
  • 1/2 cup water
  • 1/2 of a roasted acorn or carnival squash, peeled
  • 1 1/4 cups GF oat flour
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon NaCl
  • 1 cup vegan butterscotch chips (optional)
 
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie plate and set aside.
 
In a blender or measuring cup, combine the coconut oil, maple syrup, vanilla, flax, and water. In a large bowl, sift then whisk together the flours, leavening, and spices. Toss the squash in the dry ingredient mixture. Add the wet to the dry and mix until thoroughly combined. Transfer to the pan. Bake for 30 minutes or until it passes the toothpick test.
 
2013 version:
 
squash blondies vegan gluten-free | gothic granola
2015 version, curse reversed:
 
carnival squash blondies curse reversed vegan gluten-free | gothic granola
 
Serve at a Gothic cemetery potluck!
cemetery potluck | gothic granola

 

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