Preparation time: 40+ min
For ''flax egg''
2 tbs ground flax seeds
6 tbs water
2 cups flour
1 packet of baking powder
½ tsp salt
¼ tsp cinnamon
¾ tsp ground nutmeg
¾ tsp ginger powder
½ cup coconut butter
⅔ cup brown sugar
¼ butternut squash (1 cup puree)
3 small ripe bananas
2 tsp vanilla
¼ cup walnuts or pecans
¼ cup dark chocolate
¼ cup pumpkin seeds
In a bowl, mix flax seeds with water to make the ''flax egg'' and leave it to rise.
Peel the butternut squash*, cut it into smaller pieces and cook it until soft (approx. 15-20 minutes). Drain the squash and mix it with a stick mixer to get a smooth puree. Let it cool and meanwhile, prepare the rest of the ingredients.
*If you are using a homegrown or organic squash, you don't need to peel it before cooking/baking it.
Melt the coconut butter at a low temperature. Mash the bananas with a fork and take one cup of the butternut squash puree.
In a large bowl, mix the dry ingredients, and in a small bowl, mix the wet ingredients and the flax egg.
Coarsely grind the walnuts, and save a few whole ones to use as garnish. Cut the chocolate into smaller pieces.
Add the wet ingredients to the dry ones, then add walnuts, chocolate, and pumpkin seeds, and mix well.
Pour the batter onto a baking tray covered with baking paper and garnish with whole walnuts.