Hello everyone, this week I am sharing a new recipe with you all. In fact, I got inspired by the Wild Dish YouTube channel and decided to give one of their recipes a go. It was a brilliant outcome and I had to share it on here! I tried the butternut squash loaf cake, with hints of sweetness and winter spices. It was so delicious! The perfect afternoon pick-me-up or evening snack. It is crunchy and firm on the outside and soft and gooey in the middle, the perfect combination.
I am a lover of cinnamon and always have been, it transforms almost any dish and homemade chai tea is also one of the favourites. It’s great! This recipe is naturally sweet with no refined sugars (unless you use icing sugar) and also gluten and dairy free so more people can indulge together!
- Health benefits of butternut squash – Butternut squash is low in fat and provides an ample dose of dietary fibre, making it heart-friendly! It provides significant amounts of potassium bringing in 582 milligrammes per 1 cup (cubed) which is more than a banana, how amazing! Which is important for bone health. It also provides vitamin A as well as 52% of vitamin C and 10% or more of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, magnesium and manganese.
- 200 G ROASTED BUTTERNUT SQUASH FLESH (1/2 A MEDIUM SQUASH) (ABOUT ¾ CUP, PACKED)
- 150 G (1 1/4 CUPS) GROUND ALMONDS
- 1 TBSP CORN FLOUR (CORN STARCH) OR TAPIOCA STARCH
- 2 LARGE EGGS
- 1/2 TSP MIXED SPICE
- 1/2 TSP GROUND CINNAMON
- 1/4 TSP SALT
- 1/2 TSP BAKING POWDER
- 1/4 TSP BAKING SODA
- 60ML (1/4 CUP) WATER
- 25 G (1 TBSP + 1 TSP) COCONUT OIL, MELTED
- 25G (1/4 CUP) PECANS, CHOPPED
- 3 TBSP MELTED COCONUT BUTTER
- 1/4 TSP GROUND CINNAMON
- CHOPPED PECANS, PUMPKIN SEEDS, DRIED FRUIT – However, for mine I only used a variety of seeds because that’s all I had. Experiment with the toppings! Chocolate chips would work well too!
- However, for a less healthy version and a cheaper alternative you could use icing sugar! Remember, everything in moderation is great, this is a lifestyle change so no restrictions!
To roast the butternut squash: trim the ends of the squash then cut the neck off the base. Cut the neck and base in half lengthways. Scoop the seeds out of the base, wrap both of the halves in foil and place them in a heatproof oven dish. Roast for 45 minutes at 180c until very tender. Scoop the flesh out of the skin and weigh out 200g. Leave the oven on and line a small loaf tin with parchment paper.
Place the 200g of roasted squash into a blender or food processor along with the rest of the cake ingredients. Blend until completely smooth and then pour the mixture into the prepared loaf pan. Bake for 40 minutes, until a toothpick inserted into the centre of the cake, comes out clean. Turn the cake out onto a cooling rack to cool completely.
Place the coconut butter into a microwave safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth. (Alternatively, place the coconut butter into a saucepan and melt over a low heat until smooth). This is where you could use your icing sugar instead and prep using the package instructions! And stir in the ground cinnamon. Pour the warm glaze over the cake and quickly decorate with a mixture of seeds, nuts or dried fruit. Leave to set and cool before serving.
I hope you enjoyed this week’s blog post! Who doesn’t love tea & cake? Especially when it is guilt free. *It means you can eat more of it, right?* I want to experiment with this recipe more and add some nut butter next time. I enjoy eating this loaf cake with greek yoghurt or jam, experiment and see what flavour combinations you can come up with. If you do re-create any of my recipes please be sure to tag me in them! All of the links are below.
Wild Dish Links –
My Links –