...delighted you made it here!

Most of us females these days know all about the deprivation that staying or getting in shape calls for, so did I.

Forget about trying to keep holding down the lid on your cravings, living a sweet life is not an illusion, being a “well fed and watered girl” is such a better place to be...

Reap the benefits of home made Stevia sweetened treats no matter where you are on your personal body image journey as I share with you my life as a Fit and Fed Girl that has found some peace with food and hopefully inspire you to join me and enjoy the road ahead.

No matter what the foodture brings!

MK xx

Butternut squash Swiss roll - GAPS intro safe

Butternut_squash_Swiss_roll_GAPS_intro_safe_cake

Yes you can have cake on GAPSintro diet – this cake works on stage 3 when you have introduced eggs and nut butter successfully.

If you love Butternut squash you’ll love this, but careful it is so yummy that you might end up having more than you planned.

GAPS intro diet is not easy but it is certainly doable and if you do it properly from the start you will enjoy food more when it gets introduced because your body does not retaliate when you have it.

 

Makes: full size oven tray sponge

Prep time: 10 min

Cooking: 10min at 180 degree celsius pre heated oven (middle shelf)

Cooling: 30min

Setting: several hours in the fridge

 

For the sponge cake base you need:

    • 6 eggs separate ( egg whites beaten stiff)
    • 300g cooked/ blended butternut squash
    • 80g cashew nut butter
    • 1/4 tsp bourbon vanilla
    • 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
 

Sponge Instructions:

  1. Separate eggs into two bowls, add part stevia extract powder to the egg white part to the egg yolks.
  2. Beat the egg whites to a stiff peak, set a side.
  3. Beat the egg yolks and nut butter and blended butternut squash together with stevia and vanilla until well mixed.
  4. Take a rubber spatula to add the stiff egg white bit by bit under the yolk-nut-butternut squash mass, take care not to lose all the fluffiness you have just beaten into the egg white.
  5. Combine until it’s one smooth fluffy mass.
  6. Line a full size oven tray with grease proof paper – spread biscuit mass evenly.
  7. Place in the pre-heated oven for 10 min, the sponge will be lightly golden, as per image it does not really need longer than 10-13min.
  8. Remove from oven and slide of the tray, cover with damp tea towel during cooling to help keep the sponge surface flexible for rolling.

 

Decorate as desired. Fill with recipe of the “Spicy buttery butternut squash jelly, GAPS intro diet dessert” or the thicker Vanilla version below.

Butternut_squash_Swiss_roll_GAPS_intro_safe_cake_ready_to_role

Vanilla Butternut squash cream

For the  filling you need:

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

Instructions:

  1. smooth blended cooked cooled Butternut squash (consistency like thickish soup) and add Vanilla and stevia to taste either use fresh stevia leafs directly of the plant or use stevia-sweet extract powder (1 knife tip of stevia-sweet extract for about 1 Liter of puree)
  2. add 50g melted home made Ghee (it tastes way better then the store version)
  3. follow the instructions on the gelatine brand you use for quantity to set the mass – 2tbsp into a cup add cold water, wait and stir until pretty smooth.
  4. add dissolved gelatine to the Butternut squash puree and blend again.
  5. all filling ingredients should make a thick paste that will not run out of the sponge.
  6. if it is a warm mass leave to cool before spreading onto the sponge base.
  7. Spread filling onto cooled base, role up and leave in the fridge to set.

 

TIPS:

– you can use other nut-butters too.

– you can use pumpkin too if you can find one that tastes nice.

– this sponge can be made  in advance and keeps several days in the fridge if you can keep your hands off.

Butternut_squash_Swiss_roll_GAPS_intro_safe_cake_ingredients

 

 

 

How do you like to enjoy your Butternut squash?

MK xx

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