Almond Cake

INGREDIENTS:

 

1 butternut squash

¼ cup coconut oil/spread

1 cup succanat or ¾ cup honey

½ cup of egg whites

1 cup almond flour

½ cup hazelnut flour

½ cup brown rice flour

1 teaspoon baking soda

1 teaspoon cinnamon powder

½ teaspoon nutmeg powder

½ teaspoon ginger powder

½ teaspoon clove powder

 

 

 

METHOD:

1. Preheat oven to 350 degree Fahrenheit.
2. Place uncut squash on a baking tray and put on center rack in oven. Cook for 50 minutes.
3. While the squash is cooking, Prepare muffin trays and other separate tins with non-stick sprays/oil/muffin liners. Prepare mixer for batter.
4. Wait for the squash to be cooked. Turn off oven when done.
5. Remove from oven and cool 25 minutes.
6. While the squash is cooling, combine all other batter ingredients and mix.
7. After the 25 minutes to cool, half the squash, deseed, and scoop out contents for use (about 2 ½ cups). Discard flesh and seeds.  Store any extra squash for other uses.
8. Preheat oven to 350 degrees Fahrenheit again.
9. Beat mixture for 2 minutes on low.
10. Then beat for 2 minutes on high.
11. Spoon mixture into muffin trays and tins about ¾ full.
12. Heat in oven for 25 minutes.
13. Remove from oven and cool on a wire rack for 10 minutes.