Coconut and Butternut Squash Bake

Prep and cook time:  1¼ hours       Serves  8-10

2     cups white cannellini beans (19 oz. can), drained and rinsed
1     cup butternut squash, (cubed, steamed, and puréed)
3     eggs
½    cup coconut sugar or xylitol
¼    cup grated, unsweetened coconut
1     teaspoon ground Ceylon cinnamon
1     teaspoon baking powder
½    teaspoon vanilla extract
¼    teaspoon allspice
¼    teaspoon salt
coconut oil cooking spray

Preheat oven to 350 degrees. Put all ingredients (except cooking spray) into a food processor and blend until smooth. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray. Pour in batter; it will be thick but will flow easily. Bake for 40-45 minutes or until a knife inserted into the center comes out clean.

Related Recipes

Browse Recipe Categories


Join our 130,000 tribe members on a journey to feel whole again

Get Free Gifts, a Welcome Kit PDF, and more. No spam ever.
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.