No Bake Savory Squash Brussels Sprouts Cupcakes
No-Bake Savory Squash Brussels Sprouts Cupcakes
1 large summer squash, steamed and drained
1 Tbs. grass-fed gelatin (Great Lakes is my favorite brand)
sea salt and pepper
2 tsp. fresh basil, finely chopped
garden fresh tomato, sliced
1 cup steamed Brussels sprouts
sea salt and pepper
1 Tbs. lemon-infused extra virgin olive oil
Puree the squash in a high-speed blender until smooth. Transfer to a small mixing bowl and add the gelatin powder, sea salt, pepper, and basil. Stir well.
Transfer to 2 large muffin liners.
Allow to sit, cool, and, “chill,” for at least 2 hours.
Serve with freshly sliced garden tomatoes, steamed Brussels sprouts, additional salt and pepper, and lots of lemon oil!
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