Ingredients

Crust:

2 cups (300 g) almonds or walnuts

2 cups (200 g) dates, pitted

1 tbsp. olive oil

Pinch of sea salt

Filling:

3 tablespoons of water

1/2 small butternut squash (200-250 g) or pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon vanilla powder

Pinch of sea salt

4 whole organic or free-range eggs

1/3 cup (75 grams) melted organic butter

Handful (or more) of pecans

1 tbsp. raw honey

3/4 teaspoon baking soda

1 tbsp. lemon juice

50 grams powdered sugar substitute

4 gelatin sheets

Gluten-free butternut squash cake

spices – and more nutrition than a multivitamin! It is also gluten and grain free, making it an amazing dessert, breakfast cake or tasty afternoon tea snack for anyone going gluten free or cutting back on carbs.

A New Twist on Squash and Pumpkin Cakes and Breads

You’re going to love my delicious recipe and how easy it is to prepare! Instead of using smashed, cooked pumpkin, I decided to have a go at using grated raw pumpkin to save a little time. This turned out to be a pumpkin bread cooking revelation. Shredded squash creates a lovely texture. The cake ends up being wonderfully moist on the inside and the subtle sweetness of the raw butternut squash pairs well with both savory and sweet toppings.

I love my squash cake topped with a dollop of cocos yogurt and cherry jam. You can also experiment with other toppings like whipped nut butter and raw honey, or creamy mascarpone with a sprinkle of nutmeg.

Healthy, Whole Food Ingredients – What’s in Your Cake?

Butternut squash – The bright orange members of the squash family are excellent sources of carotenoid antioxidants and omega-3 fatty acids, making them perfect for fighting inflammation. Inflammation is associated with a number of age-related diseases, from arthritis to dementia.

These tasty root veggies are also rich in vitamin A for healthy, beautiful skin, as well as immune-boosting vitamin C. They pack a punch with cell-protecting vitamin E and energy-sustaining B vitamins, as well as key minerals like magnesium and manganese. Butternut squash (1 cup cubed), also contains more potassium than a banana! Potassium is one of the most important nutrients for managing and preventing high blood pressure.

Pecans – These delicious nuts are one of the top 15 foods that you can eat when looking for a high antioxidant diet, according to the USDA. They are extremely good sources of vitamin E, which is known to protect cells from damage and help support your neurological health.

Eggs – One of the best sources of protein, eggs are rich in vitamins, minerals and amino acids to keep your immune system strong and to promote repair on a cellular level.

Instructions

• Soak the dates for 15 to 30 minutes in water
• Preheat your oven to 350 degrees F (180 C)
• In a food processor, blend together the almonds or walnuts with the olive oil and dates until a dough is formed
• Spread the dough for the crust evenly on the bottom of a 9-inch (24 cm) spring form pan
• Clean the food processor and add the squash, mix
• Mix the baking soda and lemon juice together separately – this prevents your cake from having a soda taste
• Combine the squash, eggs, salt, nutmeg, cinnamon, vanilla powder, honey, butter, and lemon-baking soda mixture into a bowl – mix well
• Pour the filling mixture over the crust
• Top with the pecans and bake for 45 minutes or more, until a toothpick inserted in the center comes out clean
• Cool and serve with cocos or vanilla yogurt or your favorite topping

Invite some friends over for chicory coffee or roasted dandelion root tea and this delicious gluten free butternut squash cake for an amazing, earthy and wholesome treat. Be healthy and enjoy!