Monthly Vegetable Cooking Class Recipes - Squash
- Gluten free sweet potato scones
- Vegan black bean and sweet potato chili
- Sweet potato snickerdoodles
- 1 cup puréed/mashed cooked sweet potato (oven-roasted is best)
- ½ cup 1% milk
- ¼ cup virgin coconut oil, melted
- 2 Tbsp maple syrup, plus extra for brushing
- 1 ⅔ cup quinoa flour, plus extra for rolling
- ⅓ cup tapioca starch
- 2 Tbsp ground flaxseed
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup pumpkin seeds, lightly toasted
Preheat the oven to 375ºF and line a baking tray with parchment paper.
In a large bowl, whisk the puréed sweet potato, milk, melted coconut oil and maple syrup together.
In a separate bowl, sift the quinoa flour, tapioca starch, ground flaxseed, baking powder, cinnamon, nutmeg and salt. Add this to the sweet potato mixture, stirring until blended (the dough will be soft). Stir in the pumpkin seeds.
Turn this out onto a surface dusted with quinoa flour and press to flatten into a circle about an inch thick. Cut the disk into 8 wedges and place this onto the prepared baking tray. Brush the tops with a little maple syrup. Bake for 20-25 minutes, until the edges of the scones brown. Remove gently from the tray to cool completely on a rack.
The scones will keep for a day in an airtight container, or can be frozen.
Sweet Potato Chili
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 cup chopped celery
- 2 large sweet potato peeled and diced
- 1 tbl. spoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch cayenne pepper
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 1 can black bean drained and rinsed
- 1 1/2 cup fresh or frozen corn kernels
- 2 tablespoons minced fresh coriander
In a pot, heat oil over medium heat; fry onion, garlic, celery, sweet potato, cumin, salt, pepper and cayenne, stirring often, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 1 minute.
Add tomatoes and black beans; bring to boil. Reduce heat and simmer, stirring often, until thick enough to mound on spoon, about 30 minutes.
Stir in corn; cook until heated through.
Sweet Potato Snickerdoodles:
- 4 c. all-purpose flour, spooned and leveled
- 3/4 tsp. Kosher salt
- 1/4 tsp. baking soda
- 1/4 tsp. cream of tartar
- 3 1/2 tsp. ground cinnamon, divided
- 1 c. unsalted butter, at room temperature
- 1 c. puréed/mashed cooked sweet potato (oven-roasted is best)
- 2/3 pt. confectioners' sugar
- 2 tsp. pure vanilla extract
- 1 1/2 c. granulated sugar, divided
- 2 large eggs
- 1 (13.4-oz.) can dulce de leche
Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.
Beat butter, sweet potato puree, confectioners’ sugar, vanilla, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill for as long as possible, up to 2 days.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2" apart, on prepared baking sheets.
Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.