Monday, 16 September 2013

Almond & Butternut Squash Bites GF SCD


When Sainsbury's sent me an organic hamper this month in support of Organic September, I was so pleased to find a pack of organic almonds in the box. A fantastic source of Vitamin E, almonds are also rich in essential minerals including phosphorus, calcium, magnesium, zinc and iron. I eat almonds virtually every day. I adore almond milk and love roasting almonds with salt and as you know, I use them to bake cookies and cakes. AND have you tried almond butter? If you haven't then you're definitely missing out!

I decided to make something completely different with this 100 grams packet of organic almonds. Rather than use it as I use almonds everyday, I thought it would be nice to create something savoury which is suitable for the Specific Carbohydrate Diet. They actually taste a little like falafel. If you choose to use red chilli it will have a much hotter taste, I used green chilli in the ones below.


Almond & Butternut Squash Bites GF SCD

100 g organic almonds
225 g butternut squash (about a quarter of a small one)
large handful of washed spinach
1 medium onion
1 large clove of garlic crushed
½ green or red chilli
1 rounded tsp cumin seeds
½ rounded tsp ground coriander
⅛ tsp cinnamon (or a large pinch)
¼ tsp finely grated lemon rind (about 1 small lemon)
sea salt and freshly ground black pepper
extra virgin olive oil

Set the oven to 180° C (fan/convection oven). Finely chop the onion. Gently heat about half a tablespoon of extra virgin olive oil in a frying pan, sprinkle in the cumin seeds and cook on a medium light until they start to sizzle. Add the onion and fry until translucent.


Peel and chop the butternut squash into small pieces and finely chop the chilli. Add to the pan and stir then sprinkle on the coriander and cinnamon and the crushed garlic.


Cook gently over a low to medium light for about 15 minutes or until the butternut squash is soft.


Meanwhile finely chop the almonds but make sure they are not ground into a powder.


Then finely grate the lemon.


Tip the cooked vegetables into the food processor with the lemon rind then take a large handful of washed and dried spinach and add to the cooked vegetables. Season very well with sea salt and black pepper.


Process until it all comes together and spoon into a bowl.


Leave to cool for a few minutes then form into balls - the mixture should make about 12.


Place on an oiled baking sheet and cook in the oven for 20 to 25 minutes until they start to brown.


Serve with salad or in a wrap.


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20 comments:

  1. This delicious Vicky, I think it will be very good appetizer for any party. Thanks for bring to Hearth and Soul blog hop.

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    1. Hi Swathi! Yes, they would make a nice appetiser and they're so quick and easy to make!

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  2. Oooh, I bet I would love these, Vicky! :-) I'm imagining the taste and textures. I love bite-sized savory treats. ;-)

    Shirley

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    1. Hi Shirley! I think you would :) - I made a tray yesterday and they were gone within 10 minutes! My daughter thought they were like falafel which is great because chickpeas are illegal on the SCD and these will make a lovely alternative.

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  3. What a creative and delicious way to use both butternut squash and almond, Vicky! Your Almond and Butternut Squash Bites look delicious and I love that they are so wholesome too :) I've pinned them to my Gluten Free recipes board as well as the H&S board.

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    1. Thank you so much for pinning April, I really appreciate your support!

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  4. You know I love little bites like these! The lemon and spices sound perfect in these too.

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    1. Haha! Yes we both like them!! We went to London over the weekend and bought some Waitrose Beetroot Falafel (we don't have Waitrose in the North) and ate them for breakfast, they immediately reminded me of your bites! I must pop over to look at them again!

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    2. Just back to see this recipe again...think I'm going to make them later today :)
      You don't have Waitrose in the North? Madness!

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    3. They look fantastic Emma..what a lovely photo! Thank you for making them xo

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  5. Yum! These look absolutely delicious. They remind me of a sweet potato falafel I make with hazelnuts, though I love the spice mixture you use.

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    1. Thank you Laurie! Your falafel sounds wonderful!

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  6. Ohh how I miss Sainsbury's! The one store I miss most since moving to America is Sainsbury's hehe.

    These sound really good! And simple to make too, thanks for sharing the recipe :)

    I found your post via the Hearth & Soul Blog Hop this week.

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    1. Hi! I would miss it too! Thank you for leaving a comment, I headed over to your blog - love the pictures of your cat!

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  7. I'd love to try it, but not sure what type of chili. Are we talking something with spice like a jalapeno or sweet like a bell pepper?
    Thanks!

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    1. I use a medium hot chili pepper similar to a jalapeno but I don't know the type of chili it is.

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  8. Hi Vicky,

    This recipe is awesome!!! You're so clever. What a great use of butternut squash. These are like little vegan "meat" balls. So packed full of flavor and health. Great job my friend. Love these creative recipes.

    Have a wonderful weekend.

    Big Hugs,
    --Amber

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    1. Thank you Amber, so sweet of you! Hope your weekend goes well too xo

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  9. Mmmm these little bites look like the pack a lot of deliciousness! Thanks so much for sharing this over at Healthy Vegan Fridays - I have pinned and shared your recipe =)

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