I was finally making dinner for two of my favorite people that I miss soo much cooking for and being my recipe testers. So I gave myself the challenge of making something new for them. We all love my fajitas and have had that a few times now, but I wanted to see what else I can make. Don't get me wrong I have made many different things for them from Mediterranean night to stir fries oh and tofu. Ha memories <3
My mom put in my head the idea of making zucchini bread. So I really wanted to make that or my version of it at least. But I had a butternut squash to cook, so I was thinking of making it into a quinoa dish. I have been wanting to make a butternut version of my pumpkin and sweet potato falafel. In the end that is exactly what I did. Glad I did.
Butternut Squash Baked Falafel
1 large butternut squash, roasted with salt and pepper and oil
1 to 2 cups garbanzo bean flour
4 cloves garlic, roasted with salt and pepper and oil
1/4 cup chopped parsley
1 teaspoon cumin
1/2 teaspoon coriander
1/2 cup black sesame seeds or regular sesame seeds
I used the food processor, put the roasted squash and garlic in, pulse until just starting to combine.
Add in the spices (not parsley) and pulse.
Add in the flour a little at a time. You may not need the whole two cups or you may need more depending on how moist your "dough" comes out. You want it to be thick, and slightly sticky. Add in the parsley.
Roll into 1 inch round balls. Dip in the sesame seeds. Place on a lined baking sheet. Bake 25 to 30 minutes in a 400 degrees oven, rotating halfway through baking.
The roasted garlic was so good in this recipe. I am going to have to make all my versions of these falafel with roasted garlic, it really made a difference.
So I didn't make true zucchini bread, I had to do it my way. I grated the zucchini in the food processor, used some cinnamon to spice it up, and made biscuits. I'm not going to lie, but the centers were still mushy, but for some reason it made them good. Next time I try them I will bake them at a lower temp for longer to see if that makes a difference but for now I am going to write the recipe as I made it exactly.
4 medium zucchini, shredded
1 1/2 cups whole wheat white flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon (ok it may have been 1 teaspoon)
1 tablespoon each chia seeds and flaxseeds
2 tablespoons water
1 teaspoon honey
1/2 cup water
1/4 cup oil
1/2 cup walnuts (optional)
Preheat oven to 400 degrees, line two baking pans with parchment paper.
Combine the chia seeds and flaxseeds with the 2 tablespoons of water, let them sit to gel up.
Mix all of the dry ingredients together.
Add in the zucchini, honey, oil, seed egg, and the rest of the water. Mix, you made need to add more water it batter is too dry.
Fold in the walnuts if using.
Place 1/4 cup sized mounds onto the baking pans.
Bake 30 to 35 minutes or until starting to brown.
Serve everything with apple butter and enjoy!!
And just so you all know I have been attempting to make some things during my non posting times but kept failing at my attempts. Here is some proof:
Mango Spinach Quinoa
So that is what I have been really up to. Just nothing post worthy.