Wednesday, September 21, 2011
Butternut Snack Cake (SCD, GFCF)
I had some butternut squash leftover and was in the mood for a nice moist snack cake. I adapted this from Almond Butter Pumpkin Brownies at This Primal Life. I added and extra egg and some spices and voila, a nice little cake. I've made her pumpkin brownie recipe before as well and it was delicious.
Butternut Snack Cake
1 cup Almond Butter, room temp
3/4 cup Butternut Squash, baked and pureed
1/3 cup Honey
1 teas. Baking Soda
1 teas. Cinnamon
1/8 teas. Allspice
Preheat oven to 350 degrees. Grease and 8" x 8" cake pan.
In a large mixing bowl, mix almond butter until smooth. Blend in other ingredients one at a time. Pour into pan and bake for 30 to 40 minutes, until cake tests done with a toothpick.
This post is linked to Pennywise Platter Thursdays and Allergy Friendly Lunchbox Love, Fightback Friday, and Sugar Free Sunday.