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Carrot, Blueberry and Spaghetti Squash Muffins

My copy of Gut and Psychology Syndrome [1] by Dr. Natasha Campbell-McBride arrived last week and over the weekend I had leftover spaghetti squash. On page 149 I found a recipe for egg-free bread/cake/muffins which called for mashed squash. Spaghetti squash is a little watery so it comes out quite dense, but very healthy and tasty.

  • 1c spaghetti squash (cooked)
  • 1c carrots, grated
  • 3T butter (lard, duck/goose fat, coconut oil)
  • 1 1/2 c almonds, ground
  • 1/2 c walnuts, ground
  • 3/4 c date puree or seedless dates (about 2 handfulls)
  • 1/2 c boiling water (soak dates in water 5 mins)
  • 1/2 c frozen blueberries
  • 1 t cinnamon
  • Method:
    Soak dates in water. Cream butter to soft and add to dates and mix. Add remaining ingredients and mix well. The nuts should be made from raw nuts that are soaked 12-24 hours and baked at a low temp. overnight and ground.

    Bake at 300 degrees (150-180) for 20 – 30 minutes or until a toothpick inserted in the middle comes out clean.