Another dessert recipe. I assure you, savory recipes will be making a comeback soon. I find sweet things more tempting this time of year than any other, so it’s good to have an arsenal of healthy recipes on hand.
This spiced winter cake makes use of one of my autumn and winter favorites, butternut squash. It has a tender crumb with great texture coming from ground walnuts and whole pumpkin seeds. The spiced bit is contributed by ground cinnamon and fresh ginger. Without the creamy frosting, it’s wholesome enough for breakfast. With it, it’s ready for the holiday table.
- 40g unrefined Coconut Oil
- 3 Tbsp Tahini
- 125 mls grade B pure Maple Syrup
- 1 Tbsp fresh Ginger, grated
- 1 ½ tsp ground Cinnamon
- ½ tsp Sea Salt
- 150g Walnuts, ground
- 100g Chickpea Flour
- 50g Pumpkin Seeds
- 2 tsp Baking Powder
- 300g Butternut Squash, grated
- 1 large Banana, mashed
- 3 Eggs (or 3 Chia Seed Eggs* for vegan version)
- Preheat oven to 375℉ or 190℃. Coat a 9in/23cm loaf pan in coconut oil.
- To a saucepan add the coconut oil, tahini, maple syrup, ginger, cinnamon and salt then heat gently until the oil melts. Whisk together and set aside to cool.
- In a large mixing bowl, stir together the dry ingredients: ground walnuts, chickpea flour, pumpkin seeds and baking powder.
- Once the coconut oil mixture has cooled, incorporate the mashed banana then whisk in the eggs one at a time. If going with the chia option, whisk into the wet mixture in 2 batches. Finally, stir the grated squash into the wet mixture.
- Tip the wet mixture into the mixing bowl with the dry mixture and stir the two together to make the batter. Transfer the batter to the loaf pan. Bake for 50 minutes, rotating the pan halfway through the baking time.
- After 50 minutes, insert a thin knife or a toothpick deep into the middle of the cake. If it comes out clean and/or crumby, remove the cake from the oven. If it comes out wet, continue baking and testing after every 5 minutes. Once the cake is finished, place the pan on a wire rack for 10 minutes. After this time, tip the cake out of the pan and allow it to cool completely before frosting.
200g Cashews, soaked overnight
2-3 Tbsp grade B pure Maple Syrup
2 Tbsp unrefined Coconut Oil, solid
Squeeze Lemon Juice
Pinch Sea Salt
Drain and rinse the soaked cashews. Place in a food processor or hi-speed blender and pulse a few times before letting the machine run and creating cashew butter.
Add the remaining ingredients and puree until smooth. If frosting is too thick, gradually add water to the machine and continue pureeing until the perfect spreadable consistency is reached.Taste frosting and adjust flavoring with maple syrup and lemon juice as needed.
With a dash of ground cinnamon, bunches of red currants and physalis.
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