Spiced Butternut & Pumpkin Seed Breakfast Cake
This delicious bread/cake is packed full of vitamins A, C & E, potasium, iron and fibre and makes a wonderful nutritious, breakfast alternative. Dense and richly flavoured, it uses butternut squash and all the spices associated with autumn. Gluten free oats and coconut oil make it a great option for anyone looking to exclude these from their diet. Whilst the maple syrup makes a healthier alternative to processed sugar.
Ingredients
- 80g gluten free oat flour
- 100g gluten free flour ( I used 50g buckwheat and 50 GF self raising)
- 2 tbsp ground linseed
- 1 tsp baking powder
- 2 heaped tsp cinnamon
- ½ tsp ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ all spice
- Pinch of salt
- 350g cooked mashed butternut squash
- 90 g coconut oil melted
- 2 eggs
- 50ml maple syrup
- 1 tbsp molasses
- 2 tbsp pumpkin seeds
Method
- Preheat the oven to 180 and line a small loaf tin with baking parchment.
- In a large bowl, mix together the flour, ground linseed, baking powder, salt and spices. Set aside.
- In a separate bowl, mix together the butternut squash, coconut oil, eggs, maple syrup and molasses.
- Now stir this into the flour mixture and mix well.
- Pour into the lined loaf tin and sprinkle with the pumpkin seeds.
- Bake for 40 - 45 minutes, or until a toothpick comes out clean.
- Once cooked, transfer to a cooling rack. Let the cake cool completely before slicing.
- Stored in an airtight container for 3-4 days or freeze for up to 1 month.