This is again a perfect dessert for all the Paleo aficionados and gluten-free intolerants among you.
If you had told me 3 years ago that you could make dessert with butternut squash, I’d have laughed… but there it is!
- Butternut squash, a small one, or 1/2 medium one
- Almond flour, 150 gr
- Eggs, 2
- Coconut oil, 3 tbsp
- Honey, 3 tbsp (organic preferably)
- Fresh grated ginger, 3 tbsp
- Baking powder, 1tsp
- Baking soda, 1 tsp
- Salt, just a pinch
Procedure (really easy)
Pre-heat the oven : 180°C
Peel the butternut squash and cut it into dice. You can either steam them or have them simmer in hot water until they’re soft. Let them cool down and mash.
In a small bowl, add the almond flower, baking powder and baking soda.
In a larger bowl, beat the eggs and the honey. Then, add the mashed butternut squash, fresh grated ginger and coconut oil. Mix well.
Incorporate the dry ingredients to the mixture and stir together. The batter won’t be smooth, you might get a bit of lumps, but that’s fine.
Great a baking pan with coconut oil and pour the batter. Let it bake for about an hour. You will have to cover the cake with tinfoil at some point so the top doesn’t burn (been there, done that).
You know the trick to check if a cake is baked enough, stick a knife in it. If it comes clean, it’s ready!
(I don’t have a picture as I did it about 6 months ago when I hadn’t start my blog yet – but it’s on my to do list!)