This dish contains the following allergens: Eggs, Tree Nuts
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150g
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
75g
white chocolate, chopped
75g
dried cranberries
50g
nuts (almonds and walnuts)
5.25oz
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
2.63oz
white chocolate, chopped
2.63oz
dried cranberries
1.75oz
nuts (almonds and walnuts)
Utensils
Step 1
Preheat the oven to 180C and grease and line a 20cm tin.
Step 2
Place the pumpkin or squash, eggs, nut butter, oil and vanilla into your Ninja Kitchen food processor or blender and whizz up until smooth.
Step 3
Add in the flour, ground almonds, sugar, baking powder and cinnamon and blend again until quite thick and smooth. Stir in the chocolate, cranberries and nuts.
Step 4
Spoon into the tin and spread out evenly. Bake for 25-30 minutes until risen and golden and leave to cool, then pop out of the tin.
Step 5
Drizzle over melted white chocolate or mix some icing sugar with water for a glaze. Then slice up and serve!
Preheat the oven to 180C and grease and line a 20cm tin.
150g
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
75g
white chocolate, chopped
75g
dried cranberries
50g
nuts (almonds and walnuts)
5.25oz
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
2.63oz
white chocolate, chopped
2.63oz
dried cranberries
1.75oz
nuts (almonds and walnuts)
Step 2 of 5
Place the pumpkin or squash, eggs, nut butter, oil and vanilla into your Ninja Kitchen food processor or blender and whizz up until smooth.
150g
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
75g
white chocolate, chopped
75g
dried cranberries
50g
nuts (almonds and walnuts)
5.25oz
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
2.63oz
white chocolate, chopped
2.63oz
dried cranberries
1.75oz
nuts (almonds and walnuts)
Step 3 of 5
Add in the flour, ground almonds, sugar, baking powder and cinnamon and blend again until quite thick and smooth. Stir in the chocolate, cranberries and nuts.
150g
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
75g
white chocolate, chopped
75g
dried cranberries
50g
nuts (almonds and walnuts)
5.25oz
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
2.63oz
white chocolate, chopped
2.63oz
dried cranberries
1.75oz
nuts (almonds and walnuts)
Step 4 of 5
Spoon into the tin and spread out evenly. Bake for 25-30 minutes until risen and golden and leave to cool, then pop out of the tin.
150g
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
100g
gluten-free flour
100g
ground almonds
100g
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
75g
white chocolate, chopped
75g
dried cranberries
50g
nuts (almonds and walnuts)
5.25oz
cooked pumpkin or butternut squash
2
eggs
2 tbsp
almond or cashew butter
2 tbsp
melted coconut oil
1 tsp
vanilla extract
3.5oz
gluten-free flour
3.5oz
ground almonds
3.5oz
coconut sugar / sweetener
1 tsp
baking powder
1 tsp
cinnamon
2.63oz
white chocolate, chopped
2.63oz
dried cranberries
1.75oz
nuts (almonds and walnuts)
Step 5 of 5
Drizzle over melted white chocolate or mix some icing sugar with water for a glaze. Then slice up and serve!
