1 butternut squash (approx 420grams of flesh scooped out)
80 grams coconut oil
80 grams date syrup
1/4 cup oat milk
1 teaspoon vanilla extract
150 grams milled oats (if you’re milling your own I recommend doing it first and setting them aside, as it is easier to do with a dry blending stick)
50 grams ground almonds
1 teaspoon bicarbonate of soda
1 teaspoon of vanilla extract
1) Start by cutting your butternut squash in half and roasting it face down on a baking tray covered in olive oil.
I like to roast mine at 170 degrees Celsius for around 30-40 minutes. You could set the oven to 180, just be careful as less of a margin of error re burning it!
It is cooked when it can be pierced all the way through to the baking tray with no resistance.
Oooh I love this veg!
2) Combine your butternut squash and your coconut oil. If your butternut squash is hot/warm you will be able to stir the oil through. If it’s cold then melt the coconut oil to make your mixture nice and smooth.
3) Now add in your date syrup, vanilla and oat milk. Blend with your blending stick preferably in a 1 litre, glass, pyrex jug. Stop now to try the most delicious toffee tasting sauce! You could also add in your cinnamon at this point – I think it makes the sauce taste even better!
4) Now add in your eggs and blend some more.
5) Time to add in your milled oats, ground almonds, baking powder and cinnamon (if you’ve not done so already).
6) I then baked them in the oven in a baking tray at 170 degrees Celsius for around 35 minutes (but obviously the time and temperature both depend on your tin and depth of mixture). My tin was 22cm by 30cm.
7) Yum! And even yummier after 2 days in my opinion. Remember they are refined sugar free, so the less refined sugar you eat the nicer they taste!
They also freeze well 😀 Please let me know how you get on if you try!