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“Vegan Spiced Butternut Squash Loaf
Ingredients
  • Dry:
  • 220g white Spelt or all purpose flour
  • 50-60g fine light brown sugar
  • 40 g fine brown or coconut sugar (pulse in a blender until fine)
  • 2¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • Optional add-ins: 2 tbsp chocolate and 2 tbsp chopped pecans
  • Wet:
  • 170g homemade pureed butternut squash (or canned pumpkin)*
  • 150ml non dairy milk (I used soy)
  • 50g vegetable oil
  • 1 tablespoon maple syrup
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • 1 tbsp Chocolate chips for topping, optional (if you don't want to frost it)
  • link in profile for the full recipe
  •  
  • Frosting
  • 160g raw cashews, soaked overnight
  • 150g Coconut cream
  • 4-5 tbsp butternut squash purée
  • 1, 5 tbsp agave or pure maple syrup
  • 1 tsp orange juice
  • 1/2 tsp pure vanilla bean paste
  • 1 TB coconut oil, melted
Steps
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