Ingredients:
2 cups of pureed hubbard squash
1 cup walnuts (I didn't use any)
3 flax or chia eggs (I used chia)
1 1/4 cup coconut sugar
1 cup applesauce
2 1/2 cups flour or choice (I used a bit of wheat and white mixed)
2 tsp. baking powder
1 1/2 tsp cinnamon
1 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. nutmeg
Instructions:
Preheat oven to 350 degrees.
Make your chia egg by mixing 1 Tbls chia with 3 Tbls water and let it sit for the time it takes to get other things ready..
We had a lot of squash in our garden and I had previously roasted some, so I just place it in my food processor and pureed it up. With the left over, I made soup. :)
Mix the wet ingredients except the squash in a bowl, and the dry ingredients in another bowl. Mix the dry in with the wet alternating flour and squash until it is all combined.
Place in a cake pan that is lined with parchment paper.
Bake for 35 minutes or until a toothpick comes out clean.
I forgot to add vegan chocolate chips in the middle so I just melted some chips and glazed the top.
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