Monday, August 29, 2011

Simple, Quick Squash Bars (Grain & Sugar Free)

These squash bars are the perfect snack for us while on the beginning stages of the GAPS diet. My kids are in love with them! They have a nice sweet taste from the squash and smell like pumpkin pie while baking. These can be made into mini muffins but I like the simplicity of making them into bars. If you are not on a restricted carbohydrate diet, these may not taste fabulous...I'm not sure :) But to us, they taste wonderful. And best of all, they are very nutritious!


Squash Bars

8 eggs
2 cups pureed winter squash
1 tablespoon cinnamon
2 tablespoons butter or ghee

Preheat oven to 350 degrees. Separate egg yolks and whites into different bowls. Whip egg whites until light and fluffy. Combine egg yolks, winter squash, cinnamon and butter. Mix well. Fold in egg whites. Pour into a 9x13 pan buttered and lined with parchment paper. Bake for 40-45 minutes. Let cool, then slice into small squares and optionally top with butter. Enjoy! 

Quick tip: Cook several winter squashes at one time, then scoop out the insides, puree, and put into baggies in 1 cup portions then freeze. Simply take the bag out of the freezer ahead of time and your squash is ready to go!

17 comments:

  1. Does it taste like pumpkin pie? If so my husband will LOVE!

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  2. Any thoughts on if you could use summer squash? Because we're overloaded with zucchini.

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  3. @Katie - It doesn't taste like pumpkin pie because it's not super sweet. If you added honey to the recipe, it might take on more of that flavor? It sure smells delish though!

    @Tianna - You could definitely use summer squash. Probably keep it raw and puree it. Not sure how it'd turn out because they are not as sweet as say a butternut squash, so you might want to add a few drops of stevia or honey or add salt/spices for a savory flavor. Let me know if you try it!

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  4. I am baking this in a pie dish and serving it as pumpkin pie. Our tastes have changed so much I bet we will hardly notice it's not sweetened.

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  5. @Kara, let me know if you guys like it!

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  6. We loved the squash bars! We have to call them pumpkin bars over here because the kids think they don't like squash. I ended up just making a nut based pie crust and putting it in the freezer to be used another time.

    I know it is hard to keep up with all of the cooking and record keeping and regular life, but I sure do appreciate the recipes and ideas you take time for!

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  7. Used the frozen crust, added some spices and a little honey - SO. GOOD!! I know what I am making at thanksgiving :)

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  8. @Kara - oooh it sounds delightful! What spices did you use? Totally going to try that :) You should post your crust recipe!

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  9. I used clove, cardamom and cinnamon. I don't remember what I did for the crust...brain fog. I started probiotics and WOAH! I know it had ground up hazelnuts :)

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  10. hi kami! i know you have a newborn in your arms and these comments are probably distracting, but just wanted to say thank you! i made these last night and am in love! :)

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  11. If you can't do eggs or ghee what would you substitute? Thanks Loren
    http://klinesjourneyongapsdiet.blogspot.com/

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  12. Yum!! Can't wait to try these, they look delicious!
    -Ashley Karen

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  13. My son is going to flip for these tomorrow!! Can't wait to bake them after the kids are in bed tonight :-) Thanks!!

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  15. We left out the cinnamon (my interpretation of Intro is that cinnamon isn't on it). So these mostly taste like an eggy souflee to me. But, what I think doesn't matter. My 7 year old ate the entire 9x13 baking dish of these in 2.5 days and I had to make another batch. Thanks for posting this. It has been a lifesaver for my daughter being in Stage 4 and having gone back to school this week. She needed something for snack at school. Started the Stage 5 applesauce a few days early, and a generous slice of these bars, along with the applesauce and the GAPS sour cream have made a good school snack. She also eats several slices after breakfast and on the way to school. And asks for them when she gets home from school.

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  16. I am wondering about the crust--the photo looks as though there is a crust, but there isn't one in the recipe. Since it is grain free, I am wondering if you used a grain free crust that simply wasn't in the recipe, or if the picture is simply deceptive?

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  17. I made these, and like someone already said, it just tastes like an egg souffle to me. I'm not officially GAPS, but I've been cutting down on my wheat and sugar. It tastes OK, but it's super eggy, like scrambled eggs with squash thrown in. Also, mine don't really look like your picture. The only change I made to your recipe was adding a dash of vanilla.

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