The FastDay Forum

It's first thing on my 'to do' list for tomorrow, didn't quite trust myself to make it today whilst fasting as I would have been too tempted to sample it!
Karen, do you just boil the squash before you puree it as I generally roast it when I cook it?

It's first thing on my 'to do' list for tomorrow, didn't quite trust myself to make it today whilst fasting as I would have been too tempted to sample it!
Karen, do you just boil the squash before you puree it as I generally roast it when I cook it?

I just cut it in half face down in the oven and roasted it dry. It caramelises on its own and then I just scooped it out, so it was ready puréed. I have been fasting too today and thinking of having some for breakfast tomorrow

I roasted my pumpkin slices then whizzed them in the food processor, then I put the puree into a sieve and left it to drain for about 90 mins. I was surprised how much water still came out. I was really glad I hadn't boiled it as it would have absorbed even MORE liquid. I then portioned it up and froze, so I've got enough for THREE paleo loaves before I have to start on the butternuts

Well Karen made one this afternoon and just had a little nibble. Mmm, really tasty! Definitely doesn't need any additional sweetener as the spices and squash are naturally sweet enough. First time I've used coconut flour in baking so wasn't sure how it would turn out as I've read it's notoriously difficult to get the liquid ratio right but fingers crossed it seems to have worked ok. Thanks again for the recipe, will be using it regularly from now on.

Well Karen made one this afternoon and just had a little nibble. Mmm, really tasty! Definitely doesn't need any additional sweetener as the spices and squash are naturally sweet enough. First time I've used coconut flour in baking so wasn't sure how it would turn out as I've read it's notoriously difficult to get the liquid ratio right but fingers crossed it seems to have worked ok. Thanks again for the recipe, will be using it regularly from now on.

Oh thank you for posting back. I had two slices to break my fast day this morning and was wondering how you were getting on in your kitchen. I have decided to make this again Instead of banana bread as I like the spices. Yum

Well Karen made one this afternoon and just had a little nibble. Mmm, really tasty! Definitely doesn't need any additional sweetener as the spices and squash are naturally sweet enough. First time I've used coconut flour in baking so wasn't sure how it would turn out as I've read it's notoriously difficult to get the liquid ratio right but fingers crossed it seems to have worked ok. Thanks again for the recipe, will be using it regularly from now on.

And on ratios, I have guesstimated that a cup of flour is equivalent to a quarter cup of coconut flour, but it normally needs something else to take the gap, eg almond flour. Not cooked with soya or gram for years, FatDog is the expert here....

Well Karen made one this afternoon and just had a little nibble. Mmm, really tasty! Definitely doesn't need any additional sweetener as the spices and squash are naturally sweet enough. First time I've used coconut flour in baking so wasn't sure how it would turn out as I've read it's notoriously difficult to get the liquid ratio right but fingers crossed it seems to have worked ok. Thanks again for the recipe, will be using it regularly from now on.

And on ratios, I have guesstimated that a cup of flour is equivalent to a quarter cup of coconut flour, but it normally needs something else to take the gap, eg almond flour. Not cooked with soya or gram for years, FatDog is the expert here....

Yes, FatDog has some amazing recipes using alternative flours. Actually bought some gram flour last week but never used soya flour so far.
Going back to the pumpkin bread, will add some nutmeg next time as I love its warmth and thought about substituting almond essence for the vanilla?

Sounds lovely. Also wondering if allspice was a good substitute for all the other spices

I've just made this and it looks and smells great! I think I need to get a smaller loaf tin though as it isn't very tall.... I think I'll be eating "wedges" rather than slices!!!

It's scrummy D@omane! After my zumba class this afternoon I had a big chunk of it with some blueberries and Greek yogurt. It really hit the spot!

@rawkaren regarding the coconut flour would my grinding shredded coconut to a flour consistency in my little spice grinder make it fine enough to pass as a flour. It is a pretty effective little machine.

Not sure as coconut flour is really finely milled so don't know how effective your grinder is. Might be worth a go so long as the shredded coconut is not the stuff that has sugar on it.

Thanks rawkaren, this looks wonderful
I'll try it tmrw after my fast today( and when I've had a chance to get the flours)!

[Debs]

Hi there, just wondering if the coconut flour has any practical benefit or whether you could leave it out?
Ta
Deb

I would imagine it holds it together and binds with the egg. I have made cakes just with almond flour, so it would be more cake-like than bread-like.