1.5 hours



1 cup of butternut squash puree

1 3/4 cup almond flour

1/2 cup gluten free oats

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup pure maple syrup

2 organic eggs

1/4 cup pumpkin seeds

Coconut oil 


Preheat the oven to 350 degrees. Cut the butternut squash in quarters and steam until completely cooked (you should be able to poke the squash with a fork easily). You may also roast the squash on 350 for about 45 minutes. Scoop out the flesh and puree until creamy. 


In a medium sized bowl, mix the flour, oats, baking soda, sea salt, allspice, cinnamon, cloves, nutmeg and ginger. 

In a large bowl, combine the butternut squash puree, maple syrup, vanilla extract and eggs and mix well. Add the flour mixture until just blended. 

Oil a loaf pan or a square pan with coconut oil if making the squares and pour batter into the prepares pans and top with the pumpkin seeds. Bake for about 50-60 minute or until top browns.


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