For Kids with Food Allergies Kabocha Baby Biscuits

Kabocha squash is rich in beta-carotene, which is converted into vitamin A in the body and supports healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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For Kids with Food Allergies Kabocha Baby Biscuits

Cooking Method: Baking Cuisine: International Courses: Bakery, Snack, Snacks Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 15 min Total Time 35 mins

Servings: 12 Calories: 1440

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Kabocha Squash
• 100 gram Gluten-free Flour
• 50 gram Coconut Sugar
• 2 tablespoon Ground Flaxseed
• 1 teaspoon Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Vanilla Extract
• 2 tablespoon Coconut Oil

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut the kabocha squash into small pieces and steam until tender.
3. Mash the cooked kabocha squash and let it cool.
4. In a bowl, mix together the gluten-free flour, coconut sugar, ground flaxseed, baking powder, and cinnamon.
5. Add the mashed kabocha squash, vanilla extract, and coconut oil to the dry ingredients. Mix well until a dough forms.
6. Roll out the dough on a floured surface to about 1/4 inch thickness.
7. Use cookie cutters to cut out shapes from the dough.
8. Place the biscuits on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes, or until the biscuits are golden brown.
10. Allow the biscuits to cool before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 17g6%

Sugars 6g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.