Squashbread Tea Cake

This one will surprise you!

This is an excellent recipe that fills the tummy. It warms you up on cool days and cools you down on warm days. An especially good breakfast for those just starting a special diet and used to eating grain at breakfast time.

It also takes substitutions very well and is very forgiving that way.

The trick to making it easy to make, is to bake a whole tray of squash for an hour first, then scoop out flesh, put it in canning jars and then store it in the fridge or freezer. That way, whenever you need a cup or two for anything (bread, gravy thickener, smoothie thickener, custard/pudding flavouring), it's ready to go!

2 cups cooked squash (any orange or yellow squash will end up tasting pumpkin...ish)
1 cup nut butter (unsalted)
1/3 to 1/2 cup honey
2 eggs
2 teaspoons baking soda
1/2 teaspoon sea salt (if nut butter is salted you may not need this)

Puree for a smoother texture. Mash and mix with a fork for a chunkier texture.

Put into an ungreased glass baking dish (glass prevents the bottom from getting too dark). Don't spread it all the way to the sides so that it will remain easy to cut out of the pan later.

Bake for 1 hour at 300F.

Coconut Custard

This is lovely on its own or drizzled over top of something (like Squashbread Tea Cake). It is also one that can warm you up or cool you down.

2 cups coconut milk (approx. 1 medium can)
1 cup water
7 eggs (medium)
1/3 to 1/2 c honey
1 tablespoon vanilla (optional)
4 tablespoons arrowroot (or tapioca, cornstarch, potato starch, etc.)
1/4 teaspoon sea salt

Whisk all up in a large pot. Place on medium/high heat and stir constantly until it begins to boil. Remove from heat immediately and continue stirring until the bottom of the pot cools a bit (so that the bottom doesn't turn into scrambled eggs) and then transfer to bowls, canning jars, pie crusts, etc.

Eat warm or cold.