Hi Black Agnes. Thank you so much for this info-wow. Sounds like you have this down to an art! I’m saving your post in a file for later reference. This really sounds like an efficient and smart way to grow winter squash.
Would love to have your “cake” recipe-if you can?
LOL. Thanks. I’ll have to write a recipe down the next time I make my cake.
It goes something like this though:
2 or 3c of processed, cooked squash/pumpkin puree
1/2c oil
2 or 3c of sugar (mix of brown and white depending on what i have on hand)
6 or 8 whole eggs (depending on how productive the feathered pets have been)
1 or 2 cups of rice flour
1 or 2 cups of almond/coconut/flax milk (depends on what i have)
1 cup of almond flour + enough to make cake ‘batter’ texture. I let it sit for 30s between additions to let it thicken up before I add more.
1tsp of baking powder (we use the non aluminum kind)
cinnamon to taste. We use a lot of cinnamon. Plus nutmeg or ginger or whatever you wish.
Put in rectangular glass dish, I use a 13X17, greased with coconut oil and sprinkled with a little sugar instead of flour. Bake at 350 until done. Depending on the ratios (how much pumpkin and how many eggs I have) this may take two pans. Be sure to give room for any rising.
If I have time I make a streusel crumble and drizzle a little frosting over the top to make it pretty.
The kids eat this warm with coconut milk for bfast. It lasts us 3 or 4 days or a little longer.