Lovely Crafty Recipe: {Paleo} Butternut Squash Focaccia October 6, 2014 Recipes 4 Comments 7187 I’ve been working on some yummy fall recipes the past couple of weeks, and I’d like to share with you one of my favorites! This recipe is simple and delicious, as well as being paleo, nut free, and dairy free. It utilizes one of my favorite super versatile ingredients: butternut squash. Ingredients: 2 tbs Flax Meal 5 tbs Coconut Flour 1/4 tsp Baking Soda 3/4 tsp Salt 1/4 cup cooked, mashed butternut squash 4 large eggs 1 tsp extra virgin olive oil (or honey, for a sweeter taste) 1-2 tsp finely chopped herbs of your choice (optional) First, preheat oven to 375 and line a baking sheet with a piece of parchment paper. Take the first 4 ingredients and combine them in a medium or large bowl. Mix gently with a fork to combine. In a separate bowl, mix together the eggs, squash, and oil. Whisk until well combined. Pour the wet ingredients into the dry and mix until a smooth batter begins to form. If you like, add half of your chopped herbs to the batter. Let the batter rest for a few minutes while the coconut flour absorbs some moisture. It should be pretty thick – not runny at all. Spoon the batter onto the parchment paper and spread until it’s 1/4″ thick, whatever shape you like. For a true focaccia look, press dimples into the batter with your fingertips. Garnish the top with the rest (or all) of your chopped herbs. You could also add any toppings you like, just press them gently into the batter. I can’t wait to try this with sun-dried tomatoes and olives, but I started with simple chopped rosemary. Bake 12-15 minutes until firm and lightly golden. Allow to cook slightly, then serve. Toast to re-heat. Enjoy! 4 Responses » Lovely Crafty Recipe: Kitchen Sink {Paleo} Chili October 14, 2014 […] a bonus, whip up a batch of focaccia for dipping Top with pickled jalepenos, olives, or whatever else strikes your […] Reply Virginia October 10, 2015 I made this and it is very tasty. I used Rosemary & basil as my herbs. I will make this again with soup, chili or even to dip. Thank you for an excellent recipe as an alternative to using regular flour. Reply Rachael Evans October 19, 2015 So glad you enjoyed it Virginia! Reply Misti May 23, 2016 How big is this batch? It only uses 5 Tbsp of coconut flour? Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment. CAPTCHA Code * Notify me of follow-up comments by email. Notify me of new posts by email. Check here to Subscribe to notifications for new posts
» Lovely Crafty Recipe: Kitchen Sink {Paleo} Chili October 14, 2014 […] a bonus, whip up a batch of focaccia for dipping Top with pickled jalepenos, olives, or whatever else strikes your […] Reply
Virginia October 10, 2015 I made this and it is very tasty. I used Rosemary & basil as my herbs. I will make this again with soup, chili or even to dip. Thank you for an excellent recipe as an alternative to using regular flour. Reply
