Red Kuri Squash Cakes

Supplies:

• Stovetop and Pot

• Food Processor or Blender

• Cute “heat resistant” Silicone Mold

• Oven & Oven MIT

• Whisk (or spoon)

• Dehydrator (optional)

Ingredients: (always organic if possible)

• One Kuri Squash – 1
• Quinoa Flour – 1/8 cup
• Egg – 2
• Purified Water – 1/8 cup add more if needed
• Olive Oil (dash)
• Baking Powder (small pinch)
• “Rattery Seed Mix” 1-2 TBS [ground flax seed, chia seeds, hemp hearts, and sesame seeds]
• Rosemary – 1 tsp (natural preservative)

1. Preheat your over to 350 degrees Fahrenheit.
2. Peel your Kuri squash. Add to boiling water for 10 minutes to cook it.
3. While your squash is cooking, add to a blender or better yet, food processor the following: eggs, rosemary, seed mix, baking powder, and olive oil.
4. Once you can (safely) move your squash to the processor, do so, and blend with mix.
5. Pour squash mix into a separate bowl. Whisk in the quinoa flour first, then the water. You want a good batter consistency. Adjust water as needed.
6. Pour into the silicone mold of your choice. (Get your silicone mold wet first and shake dry to make it easier to remove treats at the end).
7. Bake treats for about 25-30 minutes. (I’m at a higher altitude and usually bake for 30 minutes.
8. Keep your batter in the fridge between baking. It has egg!
9. Let your treats completely cool before removing them from the silicone mold.

^ this recipe will make you a lot of treats! You can always store your batter in the fridge (sealed) for up to two days.

** I also recommend dehydrating your treats at 170 degrees for 5 hours. This will make your finished treats last longer.

THESE ARE HUMAN GRADE, GLUTEN FREE, NO ADDED SUGAR, TREATS FOR RATS!