Squash Pie
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
2 cups puréed squash or pumpkin (I use baked butternut squash)
3 eggs beaten
1 cup yogurt or DCCC purée (I use the yogurt strained in cheesecloth)
½ cup honey
1-2 tsp cinnamon
1 tsp nutmeg or ½ tsp ginger
¼-½ tsp ground cloves
No items found.
490 grams puréed squash or pumpkin (I use baked butternut squash)
3 eggs beaten
237 ml yogurt or DCCC purée (I use the yogurt strained in cheesecloth)
120 ml (170 grams) honey
1-2 tsp (5-10 ml) cinnamon
1 tsp (5 ml) nutmeg or ½ tsp (2.5 ml) ginger
¼-½ tsp (1.25-2.5 ml) ground cloves
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C).
- Process all ingredients in a food processor
- Bake in a pie pan at 375°F (190°C) for about 1 hour.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments