Ingredients

• Ingredients 350g butternut squash peeled weight 100g sundried tomatoes 250ml rice milk mixed with 1tbsp lemon juice 60ml olive oil + 1 tbsp for roasting 1 tbsp baking powder ½ tsp bicarbonate of soda 300g gluten free plain flour 4 tbsp ground flaxseed mixed with 6 tbsp water

Preparation

• Method Preheat the oven to 200c.  Peel the butternut squash and scoop out any seeds or pith that may be there.  Cut into 1cm cubes and place in a roasting tray with 1 tbsp of olive oil.  Season well with sea salt and black pepper and roast in the oven for 40 minutes until golden and tender. Roughly chop the sundried tomatoes and set aside. Place the ground flaxseed and water in a small bowl and stir together until combined.  Place the soured milk, flax mixture and olive oil into a large mixing bowl and gently whisk together.  Sift in the flour, baking powder and bicarbonate of soda, roast squash, sundried tomatoes and season well.  Fold the mixture together using a metal spoon until evenly combined. Fill the muffin cases two thirds full with the mixture.  Bake in the oven for 45-50 minutes until slightly risen and golden.