Winter squash and its rich source of beta carotene is not just for pie!
Blend together the following dry ingredients; (gluten reduced version)
½ cup white flour, ½ cup whole wheat, ¾ cup brown rice flour, ¼ cup oat bran
½ cup brown sugar
½ tsp xanthan gum, pinch of sea salt
½ tsp baking soda, 2 tsp baking powder
1 tblsp chopped fresh sage
2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground clove
Using your fingers, blend into the dry ingredients ¼ cup of butter or coconut oil, or a combination of.
In a cup beat 1 egg. Add ¾ of this to the mix along with 1 cup of cooked pumpkin,
or for a sweeter flavor, butternut squash.
Mix with a fork, then by hand to form a ball of dough.
Turn onto a floured surface and knead to a smooth consistency.
Flatten dough to about a 1” thick circle on baking parchment
and place on a cookie sheet. Score surface into 8 portions.
Add a little milk to the remaining egg and brush over the top
Bake in a 425 degree oven for 15 to 20 minutes until golden and the
center is cooked through.
Serve warm with organic cinnamon applesauce.