These grain-free cakes are GAPS intro diet approved and are an awesome healthy breakfast or snack on the go for you and your kids. Quick and easy to make, you'll have no problem serving up pancakes for the family any morning!
Simply melt about 1.5 lbs of butter in a 4 cup pyrex and allow the milk solids to separate from the butter fat. You may have to scoop some off the top, but most of the solids should settle to the bottom. Slowly pour off the fat into your container of choice (we use ball jars). Be sure to prevent the solids from pouring off into the container. As it gets towards the end, I just save it all in another container rather than try to get every last scrap of oil off. I then use that for anyone in the family who isn't avoiding dairy at that time. If you can eat butter, just make these cakes with butter instead.
We use our InstaPot to make our squash... super easy, don't peel it, just cut and core out the squash. Then place in an InstaPot with 1-2C of water on high pressure for 10 min. After cooling, scoop out the squash and save in the fridge until later use.
If you don't have a pressure cooker, you can roast in an oven by placing the squash in a pan of water (about 1/2" of water). Place the squash 'face down' so the peel is on the outside and the meat is touching the water. Roast in an oven at 250-300 degrees until the meat is soft and tender.
But really - if you are on the GAPS diet or making broth at all... you really need an InstaPot