Squash gingerbread cake

Once upon a time I had a huge squash and a craving for something sweet. As the days are drawing shorter and we only have sunshine for mere seven hours if lucky, I needed something that would warm me up inside. Something spicy. Something that spelled comfort and warmth. Somethin with these exact spices.

Ingredients:

  • 280 grams squash, peeled
  • 1 carrot
  • 100 grams dates
  • 2 eggs
  • 75 grams butter/coconut oil
  • 50 grams flaxseed meal
  • 50 grams sunflower seeds
  • a handful of raisins
  • 3 cm of ginger root
  • 1 tbsp of cinnamon
  • 1/2 tsp ground gloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp grated nutmeg

Preparation

Cut the squash into smaller chunks and dice the carrot. Then puree them both in a food processor or blender. Pour into a bowl. Puree the dates and in a separate bowl whisk the eggs, and then add them both to the pureed vegetables. Use a coffee grinder or food processor to grind the sunflower seeds. If necessary, also process the flaxmeal. Mine was a bit rough. Melt the fat, either butter or coconut oil and then combine all the ingredients together, also adding the raisins. Grate the peeled ginger root and add it to the mixture if you haven’t done so already. Make sure to also add all the spices and combine well. Pour the mixture onto a baking sheet on a small baking tray or mould. Cook for 35 minutes at 200 degrees. Here you are, something sweet, but with no sugar! If you like spices, feel free to put some more in.

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