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When Sainsbury’s sent me an organic hamper this month in support of Organic September, I was so pleased to find a pack of organic almonds in the box. A fantastic source of Vitamin E, almonds are also rich in essential minerals including phosphorus, calcium, magnesium, zinc and iron. I eat almonds virtually every day. I adore almond milk and love roasting almonds with salt and as you know, I use them to bake cookies and cakes. AND have you tried almond butter? If you haven’t then you’re definitely missing out!
I decided to make something completely different with this 100 grams packet of organic almonds. Rather than use it as I use almonds everyday, I thought it would be nice to create something savoury which is suitable for the Specific Carbohydrate Diet. They actually taste a little like falafel. If you choose to use red chilli it will have a much hotter taste, I used green chilli in the ones below.
100 g organic almonds
225 g butternut squash (about a quarter of a small one)
Peel and chop the butternut squash into small pieces and finely chop the chilli. Add to the pan and stir then sprinkle on the coriander and cinnamon and the crushed garlic.
Cook gently over a low to medium light for about 15 minutes or until the butternut squash is soft.
Place on an oiled baking sheet and cook in the oven for 20 to 25 minutes until they start to brown.
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