Squash Pudding with Spelt Flour
(12 Servings)Cook squash in water over medium high heat until tender, about 15 minutes.
1 butternut squash, peeled, seeded and cut in 1 inch chunks
Drain and cool slightly. Puree in a food processor.
In bowl of electric mixer, beat eggs and syrup.
3 tablespoon maple syrup
2 tablespoons brown sugar
Mix dry ingredients in a separate bowl.
1 3/4 cup spelt flour
1/2 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Alternately add part of dry, then juice and squash mixture to the mixing bowl.
3 tablespoon apple juice
3 cups butternut squash puree
Mix just until blended.
Pour batter into a greased 7 inch springform pan. Bake at 350 F. for approximately 45 minutes, until a pick inserted in center comes out clean.
Remove from pan. Cool. I stored mine in the refrigerator and microwaved by the serving for about 45 seconds prior to eating.
Garnish with yogurt, maple syrup, pecans and oranges.
1 cup spelt grain made 1 3/4 cup of spelt flour.