Butternut squash brownies
Servings 9 servings
Ingredients
- 400 g butternut squash
- 100 g cacao powder (or cocoa)
- 50 g wholegrain spelt flour
- 50 g ground almonds
- 100 g coconut sugar
- 1 tsp baking powder
- 100 g coconut oil
- 4 eggs
Instructions
- Preheat the oven to 160 deg C.
- Line a square or rectangle cake tin (approx 21cm / 8 inch length and width) with baking paper (or 1 tsp. coconut oil).
- Chop the butternut squash into approx. 2cm cubes (the skins can be left on). Steam for 15 minutes, or until soft. If you do not have a steaming pan, you can boil in a pan.
- In a large bowl, mix together the cacao powder, spelt flour, ground almonds, coconut sugar and baking powder, making sure the baking powder is evenly spread. Sieve the baking powder before mixing if it has clumped.
- Melt the coconut oil in a microwave for one minute, or in a pan on a low heat for a few minutes, until liquid.
- Pour the melted coconut oil into a food processor with the butternut squash and eggs, and blend until you have a smooth consistency.
- Add the blended wet mixture to the bowl containing the dry ingredients, and stir until fully mixed together.
- Pour the cake mixture into the baking tray and bake at 160 deg C for 30 minutes.
- Leave the brownies to set in the cake tin for at least 15 minutes before removing. These brownies are delicate and can break when warm, so only take them out to leave on a wire rack after this time.
- Once the brownies are completely cooled, use a sharp knife to cut into 9 sections.