Cranberry Butternut Squash Cakes
Difficulty 5 minutes Serves
This recipe by Brandi Rollins of Raw Foods on a Budget is amazing! The butternut squash cakes are buttery and moist without being wet, and the cranberry topping is exquisite. If you're looking for something a little more unique to try out this festive season - give this recipe a go.
Ingredients BUTTERNUT SQUASH CAKES
1/2 cup raw shredded coconut
1/2 cup butternut squash (1/4 of whole squash)
1/4 cup raw walnuts
1/4 tsp + 1 pinch cinnamon
1 pinch nutmeg
1 pinch clove
3/4 tsp vanilla
1 large tbsp honey, agave, or coconut nectar
1 tbsp coconut oil (optional)
1/8 tsp green stevia powder
1 pinch sea salt
1/2 cup cranberries (fresh or frozen)
1 small handful raisins
1 tsp honey, agave, or coconut nectar
Directions BUTTERNUT SQUASH CAKES
1. Prepare the butternut squash by peeling it with a vegetable peeler or sharp knife. Cut it in half and remove the seeds. Cut into 3/4-inch cubes.
2. In a food processor, process shredded coconut until oils began to come out (20-30 sec). Add walnuts and butternut squash, and process until broken down into very small pieces.
3. Add dates, cinnamon, nutmeg, clove, vanilla, coconut oil, green stevia powder, and salt, and process until broken down. Lastly add honey and process until distributed. Th e mixture will be a little wet.
4. Form 10 cakes by making small dollops on a dehydrator tray. Dehydrate for 8 hours at 105 degrees. Prepare the rest of the recipe in the meantime. CRANBERRY TOPPING
5. In a food processor, process the cranberries, raisins, and honey until broken down. You will need to wipe down the sides several times. Th e mixture will be chunky. Store in the refrigerator.
6. When the butternut cakes are ready, top with a small scoop of cranberry topping. Dehydrate for 4-8 more hours until the desired texture is achieved.