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Butternut squash cookies


I can if I think I can.
S: 12st7lb C: 10st10lb G: 8st10lb BMI: 25.7 Loss: 1st11lb(14.29%)
No tolerateds, no dairy, 1 day's oat bran for cruise.


2 tbspn oat bran
30g left over roasted butternut squash
1 - 2 dstspn sweetener
Half tsp each of ground ginger, allspice and cinnamon
1 egg yolk
tip of tspn baking powder

Preheat oven to 180degC
Cream the squash, spices and sweetener together
Add baking powder, bran and egg yolk and mix well
Allow to stand for around 5 mins so that oat bulks up
Drop mixture onto cookie sheet to make 4-6 cookies
I used a pizza tray as the holes would allow the base to crispen.
Bake for 15 mins for crispy outside but soft centre.

I got 6 little biscuits which tasted lovely whilst a little warm still. I used only one day's oat bran cos I've yet to find a way to keep them crisp overnight.
Putting the mix into 2 muffin cases would have more than likely given 2 buns with quite a cake- like consistency.
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S: 16st0lb C: 12st13lb G: 10st3lb BMI: 30.1 Loss: 3st1lb(19.2%)
these sound nice for a change for using the oatbran

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