Butternut Squash Cakes
1/2 cup of raw shredded coconut
1/2 cup butternut squash
(1/4 cup of whole squash)
1/4 cup of raw walnuts
1/4 tsp cinnamon
1 pinch of nutmeg
1 pinch of clove
3/4 tsp vanilla
1 large tbsp of raw honey or coconut nectar
1tbsp coconut oil
1/8 tsp green stevia powder
1 pinch of sea salt
1/2 cup cranberries (fresh or frozen)
1 small handful of raisins
1tsp honey or coconut nectar
Butternut Squash Cakes – Instructions:
Prepare the butternut squash by peeling it with a vegetable peeler or sharp knife. Cut it in half and remove seeds.
In a food processor, process coconut oils began to come out.
Add walnuts and butternut squash, and process until broken down into very small pieces.
Add dates, cinnamon, nutmeg, clove, vanilla and coconut oil, green stevia powder, salt, and process until broken down.
Add honey and process till evenly distributed.
The mixture will be moist in texture.
Form 10 cakes by making small dollops on a dehydrator tray. Dehydrate for 8 hours at 105 degrees.
Cranberry Topping – Instructions:
In a food processor, throw in the cranberries, raisins and honey until it’s a soft paste. Store in a refrigerator.