115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown
sugar 150 grams soft
goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted
pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw
sugar (optional)
It is my favorite shredded curly kale as a base, with wonderful buttery roasted
sugar pumpkin, a little creamy
goat cheese, sour cranberries, sweet candied pecans and a shallot vinaigrette.