Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 I had written the below email wondering if a pumpkin-like cookie could be made without nut flour. Intrigued, I decided to experiment. I baked a butternut squash. After it cooled I scraped out the insides into a bowl. I noticed that it looked watery so I dripped it for 6 hours. I tried to make nut free cookies (as I had suggested below) but they didn't work out. I poured the rest of the batter into a 9x9 inch square glass pan and made a nut free cake from it. It was very delicious, but was still very wet (I also had too much butter in it, so that also probably contributed to the wetness). The texture was more similar to a pumpkin pie rather than a cake. I suppose if I dripped the pumpkin overnight and then put in less butter that the texture might be a little closer to a cake. Just wanted to tell everybody to save them the trouble of trying my suggestion! Carolyn > >Aack! I'm feeling boxed in here ... > > >Nut-free/seed-free classrooms mean I can't send in muffins, cookies, > etc. baked with nut flour. > Quote Link to comment Share on other sites More sharing options...
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