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.