Chewy Pumpkin Cupcakes
6 pieces
Ingredients: 125 grams of (spelt) flour, 125 grams of oatmeal, 185 grams of butternut squash (peeled and finely grated), 2 apples (peeled and chopped), 1 teaspoon of tartar baking powder, 2 teaspoon of pumpkin spice (speculaas or cookie spices are also possible), 75 gram coconut blossom sugar, 1 teaspoon vanilla and a pinch of salt.
Step 1
Preheat the oven to 180 degrees and prepare the cupcake trays.
Step 2
Place the pumpkin and apple in the food processor and turn it on. Get some mush. Some structure can remain. Would you prefer a smooth sauce? Then scrape the edges regularly and leave the device on for longer. Do you use a hand blender? First cook the pumpkin and apple in a saucepan until it is softer.
Step 3
Place all dry ingredients in a bowl and mix well.
Step 4
Add the apple-pumpkin mixture to the flour and stir well. Taste to see if it is 'sweet' enough. Otherwise, add some sweetener.
Step 5
Fill the cupcake trays and place them in the oven for about 20-25 minutes. The skewer comes out of the cakes dry. Let them cool down for a while.
Step 6
Put your cupcakes in your boho tiffin and enjoy on the go, at work, during your studies or appointment.
Butternut squash patties
Approximately 9 pieces
Ingredients: 240 grams of butternut squash (peeled and finely grated), 60 grams of oatmeal, 2 tbsp nutritional yeast, 2 egg substitutes (egg ersatz, Ekoplaza), some coconut oil for frying and salt and pepper to taste.
No egg-ersatz in the house? Then make a paste of chia or broken linseed. Two tablespoons of chia or broken flax seeds and 6 tablespoons of water. Then let this stand for 20 minutes.
Step 1
Place all ingredients in a bowl and mix well. Just with your hands.
Step 2
Make 9 balls from the mixture.
Step 3
Take a large frying pan and grease it with some coconut oil. Place the pan on high heat. When the pan is nice and hot, you can flatten the balls in the pan. Cook for about 3 minutes and then turn them over. You can also fry the other side until nicely browned in about 3 minutes.
Step 4
Let your patties cool thoroughly before putting them in your boho tiffin.
Macaroni 'cheese'
3 servings
Ingredients: 50-75 grams of elbow macaroni (per person), 300 grams of butternut squash (peeled, cubed and then boiled), 2 tbsp. nutritional yeast, pinch of cayenne pepper and salt and pepper to taste.
(This cheese is good for 300 grams of sauce, 100 grams of sauce is used per portion).
Step 1
Place the cooked butternut squash in the food processor (or a tall measuring cup) and the nutritional yeast. Puree into a smooth sauce.
Step 2
Season with the cayenne pepper and possibly some salt and pepper.
Step 3
Cook the macaroni according to the package until al dente.
Step 4
When the macaroni is ready, add the sauce to the macaroni.
Step 5
Spoon the macaroni into a boho tiffin bowl. Also good to eat cold. Otherwise, warm it up in a microwave-safe bowl or in a saucepan with a dash of water.
