Oh my goodness, please serve these little flavor-packed nutrition bombs to your guests at your next dinner party. And top then with a dollop of Garlic Lemon Aioli and a few fresh, cut chives. That is all.
Medium pot with lid
Baking sheet (optional)
Unbleached parchment paper (optional)
Try to buy everything organic. Here’s why.
1 butternut squash (about 7″ long, equals about 2 cups cooked)
2 cups buckwheat, cooked (here’s how)*
3 cups packed cups kale, chopped
1/2 yellow onion, diced
2 cloves garlic minced
2 tsp coconut oil, plus more for frying
1/4 cup sunflower seeds soaked
1/4 cup pure water
1 tsp apple cider vinegar
1 tsp fresh lemon juice
1/2 tsp cayenne pepper
2 tsp marjoram, fresh, chopped
1 tsp fresh black pepper
2 tsp fine ground sea salt
Gluten-free flour (almond, all-purpose, brown rice, sorghum or chickpea)
*Start with about 3/4 cup dry, hulled buckwheat groats
Let’s get started.
If you are pressed for time, peel and cube your butternut squash into 1/2″ cubes or smaller (to save even more time, buy your squash pre-cut at the grocery store). Using a steamer, cook your butternut squash for about 20 minutes, or until easily pierced with a fork.
If you have the time (or make the time), and want some extra flavor, cut squash in half, sprinkle with fine ground sea salt and fresh pepper, then roast facedown on a parchment-lined baking sheet for 50 minutes. I like roasted flavor, but both are delicious.
Blend together 1/4 cup water, apple cider vinegar, lemon juice and soaked sunflower seeds until smooth. Set aside.
Now, sauté onion in coconut oil 10 minutes. Add garlic and stir for about 1-2 minutes.
In a large bowl, place roasted squash, pour in your sunflower sauce, add onion and garlic, fresh herbs and all other ingredients—mix until butternut squash is mashed in well and all ingredients are well incorporated (bottom, left). On a large plate, place a handful of gluten-free flour. You can add a pinch of sea salt and fresh pepper if you like.
Pinch off some buckwheat and kale mix and drop onto flour. Sprinkle flour on top of your dollop so all sticky sides are coated—this makes it easier to pick up. Loosely roll into mini cakes.
Place 1 tsp of coconut oil into a skillet heated to medium. Place your coated bites into the pan and cook for about 7-10 minutes on each side, until browned. Flip and cook until other side is browned (bottom, right). Serve warm.
If you are making these for a party, you can precook them and store in the fridge overnight, or during the day. Reheat by baking in an oven set to 275°F for about 15 minutes or until warm.
You can also easily make these into large cakes, too!
Serve with Roasted Garlic & Lemon Aioli and fresh chive:
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