Squashbread Tea Cake

[nancw]

Get more mileage from your winter squash in this simple and yummy recipe.

I found this receipe on KimS's blog The Goblet. She suggests that it makes a good morning food, and she is right. Good stuff! Thanks Kim!

Squashbread Tea Cake

2 cups cooked squash (any orange or yellow squash will end up tasting pumpkin...ish, or use 1/2 pumpkin and 1/2 squash)
1 cup nut butter (unsalted) - (I mixed almond, peanut and cashew)
1/3 to 1/2 cup honey -(I mixed agave and honey)
2 eggs
2 teaspoons baking soda
1/2 teaspoon sea salt (if nut butter is salted you may not need this)
1/2 cup chopped walnuts (optional)

Puree for a smoother texture. Mash and mix with a fork for a chunkier texture. (I use my potato masher)

Put into an ungreased glass baking dish (glass prevents the bottom from getting too dark). Don't spread it all the way to the sides so that it will remain easy to cut out of the pan later. (I used approx. 7x10 dish)

Bake for 1 hour at 300F.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free