1 Butternut Squash (I used 3 1/4 cups of the squash in the recipe)
3 oz. Sugar Snap Peas
4 TBSP Coconut Flour
1 cup Organic Canned Pumpkin Puree
5 Egg Whites
1 TBSP Cinnamon
½ - ¾ cup of Water
Preheat oven to 350 degrees. Sprayloaf pan with spray butter and set aside.
Cut squash in to small pieces andplace on cookie sheet with enough water to cover the surface of the cookiesheet. Bake until skin turns a darker brown and squash is soft. Remove and letcool.
In food processor (or The Ninja), addall ingredients and blend well. Pour into loaf pan and bake until top is golden brown, approximately 50-60 minutes. Topof loaf should be somewhat firm.
**Side note – sometimes I add toppingsto my veggie cakes, such as Walden Farms Syrup, but this cake didn’t need anytoppings. It was delicious AS IS. Enjoy!
Per Serving Yields:
Calories – 242
Carbs – 42 g
Fat – 3 g
Protein – 19 g