Soft Gingerbread made with Hokkaido Squash

Fit4Vet
Fit4Vet Posts: 610 Member
edited September 22 in Recipes
Soft Gingerbread made with Hokkaido Squash
from the book 50 Recipes for Keeping Slim
by Stephanie de Turckheim & Aime'e Langre'e

For 1 small cake
*1lb 2oz (500g) hokkaido or butternut squash
*Salt
*Generous 1/4 cup (30g) superfine sugar
*Scant 1/2 cup (50g) flour
*2 eggs
*1 envelope vanilla sugar
*1 tsp marrow seeds
*1 tsp mace or ground nutmeg
*1tsp ground cinnamon

Peel & chop the hokkaido squash into pieces and cook it in lightly salted water for about 10 mins.
Preheat oven to 350*.
Drain the squash in a colander, removing as much water as you can, then mash it with a fork.
Transfer to a bowl and add all the other ingredients, mixing them together well.
Line a small cake pan with waxed paper and bake the gingerbread in the oven for 35 minutes.
Serve cold (the taste of the spices is enhanced and the consistency is lighter too).

My Notes:
This was delicious! The consistency is that of crustless potato pie (when chilled). I did adapt it quite a bit.
I used butternut squash.
I replaced the superfine sugar with Raw Turbinado Sugar.
I didn't use vanilla sugar - The only thing I know it to be is white sugar marinated with whole vanilla beans. Since I didn't have that & there are not "envelopes" of vanilla sugar available here, I just added 1 teaspoon of vanilla extract & no extra sugar. You, of course, can add more sugar if necessary, but I wanted this to be something that I could eat guilt free so I intentionally left the sugar low.
I used whole wheat flour.
Left out the marrow seeds as they are not readily available in the US.

Based on this making 8 pieces - MY calories with my adaptations:
Cals103
Carbs 18
Fat 2
Protein 4
Fiber 3
Sodium 91

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