I call it "cake" because it sounds like more fun that way...it is really like an oven pancake. The cake in the photo above, is slightly overcooked.
12 - 13 oz cooked Butternut squash or pureed carrots (I had to add a bit of water to thin the carrots)
4 -5 oz of sprouted or soaked nut butter*
3 whole eggs
2 egg whites
1/4 - 1/2 teaspoon cinnamon
1/4 - 1/2 teaspoon salt
4 oz fat melted (ghee, coconut oil, tallow, etc. or combination)
Optional: 1/2 to 1 teaspoon of honey.
Mix until fairly smooth, and a porridge-like consistency,
and pour into a very well greased 8 X8 pan- I used about 1/16th to 1/8th inch thick ghee.
Bake in a 300 oven, for 45- 60 mins, or till a knife inserted in the middle comes out clean.
I cut them into 9 servings. After refrigeration, it is very portable!
1. Top with a lot of good coconut oil & sprinkle with cinnamon.
2. Place a piece of cake in bowl, topped with kefir and cinnamon! You could mix an egg yolk with the kefir.
3. Top with ghee, and sprinkle with cinnamon.
Pumpkin seed "nut-butter". We divide it all out, and freeze it in recipe size portions.
* soaked pumpkin seeds (as per Nourishing Tradition directions -about 24 hours) then processed in food processor until smooth, added coconut oil and ghee to make it the right "nut butter consistency".