Very nutritious and oh-so-warming pumpkin pie that is perfect for a cold fall day.
Cold fall days call for warm pumpkin pies and cakes! This one is totally guilt-free and super nutritious. It has all the good stuff that’s so needed in fall including anti-inflammatory turmeric and ghee, squash that’s rich in vitamins A, C, and B, and almonds packed with vitamin E and healthy fat.
| Servings | Prep Time | Cook Time |
| 1cake | 15min | 1hr |
| Servings | Prep Time |
| 1cake | 15min |
| Cook Time |
| 1hr |
Ingredients
- Butternut Squash
- 1/2 cup Almond Flour
- 1/2-1 cup Oat Flour (add as much as needed for the right consistency)
- 5 Egg
- 8 tbsp Maple Syrup (or any other syrup or honey)
- 1 Lemon (for juice and zest)
- 1/2 cup Ghee Butter (softened)
- 2 tsp Baking Powder
- 1 tsp Soda
- 1 tsp Turmeric Powder
- Natural Sliced Almonds (for topping)
Servings: cake
|
Ingredients
Servings: cake
|
Instructions
- Prepare all the required ingredients.
- Peel the squash and finely grate it. Set it aside for a little bit so it will start juicing. Make sure Ghee is softened.
- In a large bowl mix ghee, maple syrup, eggs, and flours. Grate some lemon peel. Mix soda with lemon juice.
- Squeeze out the squash. Add lemon peel, soda, and squash to the batter. Mix well. Grease the pan with some ghee. Pour the batter into the pan. Sprinkle with some almond flakes.
- Bake at 350F for about 45-50 min or until a wooden stick comes out dry. Enjoy!
Recipe Notes
Please pay careful attention to the consistency of your batter as all the ingredients may vary. The batter shouldn’t be too liquidy, but more like a waffle batter. Also, baking time may vary depending on your oven.