Easy and quick to make, a delicious, gluten-free treat. A very nice accompaniment to soup, or can be enjoyed on its own, with or without butter, warmed up or cold.
1 small butternut squash
150g brown rice flour (or other gluten-free flour) (You may need a tad more – adjust as you go)
1 teasp mixed herbs
2 tablespoons coconut oil (melted)
1 teasp bicarb of soda
1 teasp apple cider vinegar
Pinch of Himalayan Salt
Preheat oven to Gas Mark 6.
Peel and slice the butternut squash, then steam until soft.
Place in a processor and whiz around until pureed.
Add all the other ingredients.
Start with 150g of flour and see how you go. I like a stiff but soft paste (not rolling-out consistency). If you need to, add a little more flour, a tablespoon at a time.
Grease and line a baking sheet.
Spread the mixture out onto the baking sheet and with the back of a knife, divide into 4 pieces.
Cook for about 25 – 30 minutes until golden.
DELICIOUS 🙂 🙂