Salt to tastestart with about ½ teaspoon and then adjust
¼teaspoonground black pepper
1/8teaspoonred chili powder
Juice of half a lime
Oil for greasing the baking sheet
1 Preheat oven to 400°F
2 Cut squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side to stabilize the half. Place the half, cut-side up on a foil lined baking sheet. Season and coat to your liking. We recommend with a little olive oil and salt and pepper. Roast in oven for about 45 minutes or until they are fork tender. Shred squash with a fork when cooled.
3 While squash is cooking, chop kale, coriander leaves, onion, thai chili and garlic cloves
4 Grease a baking sheet with oil.
5 In a large mixing bowl, mix the oat flour (made with the Lee Household Flour Mill) and all ingredients with the exception of the oil.
6 Form mixture into cakes (about 2.5 inches in diameter) and place on oiled baking sheet. Drizzle each with olive oil.
7 Cook in oven for 20 minutes, then flip cakes and rotate tray and cook for another 20 minutes.
Serve with your favorite topping. We enjoy these cakes with a Greek yogurt, pesto dip.