(This recipe is reprinted with the permission of our partner, The Brain Fuel Cookbook by Sam Anderson. The cookbook offers delicious, easy-to-follow recipes designed to nourish your brain. Learn more about The Brain Fuel Cookbook by watching the video here.)
843 grams (3½ cups) baked organic butternut squash
(buy about 5 lbs. raw squash)
1 cup unsweetened cocoa powder
72 grams (¾ cup) rolled oatmeal
50 grams (½ cup) vanilla whey powder
72 grams (½ cup) quinoa flour
½ teaspoon baking powder
½ teaspoon stevia powder
½ teaspoon sea salt
1 tablespoon walnut oil (or another healthy oil)
1 teaspoon vanilla extract
1½ cups egg whites
122 grams (1 cup) walnuts, coarsely chopped (optional)
Preheat oven to 350° and spray a large rectangular glass dish (10×14” size works well) with non-stick cooking spray.
1. Prepare butternut squash.
2. Blend together the dry ingredients above (everything but walnuts) and put aside.
3. Measure out 843 grams (or 3½ cups) of baked butternut squash.
4. Combine butternut squash, oil, vanilla and egg whites and mix until thoroughly combined. Slowly add dry ingredients that were set aside (not walnuts) to squash mixture and stir.
5. Spread batter into greased 10×14” glass dish. Top with chopped walnuts (optional).
6. Bake at 350º for 30 minutes, but no more. (These are not good when you bake them for too long.) Cut into 15 squares and store in refrigerator or freezer.
I use 8-oz. containers for storage, but you can also wrap each serving in wax paper and place in a Ziplock bag for a more economical storage solution.
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