IBS friendly gluten-free guest recipe-Butternut Squash Pie

Recently I was contacted by a new blogger on the block, Carly.  Carly has started a blog to help sufferers of IBS which certainly seems to be a growing problem.  I would go so far as to say it is one of the plagues of modern times!  Why?  Well, there are different theories but gluten seems to be a main culprit, along with over processed ‘foods’ as well as dairy.  Carly has sent in a special recipe which (warning) is high in carbs from natural sugars and brown rice (rice is the best tolerated of all the grains). However, this is quite a healthy and delicious approach depending on your personal tolerances.

If IBS is plaguing you or someone you know, and carbs are not an issue, why not have a look at Carly’s website:  http://mywellbeingjournal.com/

Some delicious stuff!

Superfood Recipes: Low sugar, gluten-free butternut squash pie!
Full of healthy fats from the nuts & seeds, and packed with vitamins A, C, K and E from the butternut squash (if you choose to use this over sweet potato), as well as being incredibly low-sugar, dairy-free AND gluten-free there really is everything right about this recipe! Give it a try and impress your guests with this homemade delight!
Author:
Cuisine: If you don’t think you’re getting enough superfoods in your diet, then this recipe will definitely see they’re all accounted for… and then some!
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the base:
  • 100g cashew nuts, chopped
  • 40g sesame seeds
  • 2 tbsp chia seeds
  • 2 tbsp flaxseeds
  • 40g pumpkin/sunflower seeds
  • 60g cooked brown rice
  • 2 tbsp honey
  • 60g quinoa flakes (optional)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 3 tbsp coconut oil
  • For the topping:
  • 600g butternut squash or sweet potato, baked and cooled
  • 1 tbsp almond/coconut milk
  • 2 large eggs, beaten
  • 2 tbsp honey
  • 1 tbsp coconut oil
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 190oC and grease and line a 20cm springform cake tin.
  2. Mix all the base ingredients in a food processor for around 15 seconds.
  3. Once the base dough is thick but not too sticky, press firmly into the prepared tin, making sure to create a thick dense crust around the edges.
  4. Bake for 15 minutes in the middle of the oven until the pie crust turns a lovely golden brown.
  5. For the topping, combine all the topping ingredients in a food processor for around 1 minute until completely smooth and no lumps.
  6. Spoon the topping over the base and pop the pie back into the oven for 35 minutes to cook the topping into the base.
  7. Serve warm or cold – but always leave to cool as the pie crust needs to set. Otherwise it goes way too crumbly and falls apart upon cutting!
  8. Enjoy!
Nutrition Information
Serving size:  Calories: 210 Fat: 5g Carbohydrates: 50g Sugar: 10g Fibre: 4g

squash pie squash pie slice squash puree

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