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
2 Eggs
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.
I can smell it cooking! Thanks for another winner!
ReplyDeleteYum! I love that there's butternut squash in this cake -- my new hobby is hiding veggies in food so my boys will eat them :) Would you be interested in linking this recipe to my new blog carnival, "Allergy-Friendly Lunchbox Love?" You can find it at http://allergyfreecookery.blogspot.com. Hope you can join us! ~ Lisa
ReplyDeleteThanks for coming to the party :) Can't wait to try these! (P.S. I love your story about how you came to be called Mrs. Ed!)
ReplyDeleteLisa
This sounds lovely! I may try making it with courgettes since butternut squash is quite expensive here!
ReplyDeleteWhat an awesome selection of recipes you have! This cake looks particularly scrummy :) and I plan to check out more of your great recipes. Thanks!
ReplyDeleteBaking soda is not on the Gaps diet?
ReplyDelete