Carrot, Blueberry and Spaghetti Squash Muffins

My copy of Gut and Psychology Syndrome 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