1 small butternut squash, halved lengthwise and seeded
310 ml glutenfree flour
125 ml yellow maize meal (freshly grinded to have it glutenfree) or
125 ml maizena
10 ml gf baking powder
3,5 ml cinnamon
2,5 ml each ground ginger, nutmeg and himalayan salt
1 ml cayenne pepper
60 ml vegetable oil
2 eggs or egg replacement equal to two eggs
Stevia/Xylitol to taste
Optional: nuts, sunflower seeds or flax seeds
- Preheat the oven to 200ºC. Prepare your loaf-tin and set aside. Place the squash, cut-sides down, in a small baking tin. Add 125 ml water, cover and bake for 30 minutes or until the squash is tender. When cool enough to handle, scoop the flesh into a bowl and mash with a fork. Measure out 310 ml. Reduce the oven temp. to 180ºC.
- In a medium bowl, stir together the flour, meal/maizena, baking powder, cinnamon, ginger, nutmeg, salt and pepper - set aside.
- In another bowl, beat together the stevia/sweetener and oil with an electric mixer until well combined. Add the eggs, one at a time, beating well after each addition. Beat in the 310 ml mashed squash. Fold in the dry ingredients.
- Spoon the batter into the prepared tin and bake for 1 hour or until a cake tester inserted in the centre comes out clean.