| 11 | 50 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 40 min | 12 |
| 1 cup | Sprouted lentils |
| 1 1/2 cup | Butternut squash (I used a combo of cooked spaghetti, buttercup, and butternut squash, and pureed it together with a dash of almond milk) |
| 1/4 cup | Almond milk, unsweetened (for squash puree) |
| 1/4 cup | Coconut oil |
| 1 tbsp | Vanilla extract, pure |
| 4 tbsp | Maple syrup |
| 1 tbsp | Coconut flour |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 100 ml | Mesquite powder |
| 1 tsp | Baking powder, gluten-free |
| 1/2 cup | Cacao powder, raw |
Mix lentils, squash, vanilla, almond milk and coconut oil in a blender.
Combine all remaining ingredients in a large bowl.
Transfer pureed blend into the large bowl, mix well, and pour into coconut oil-greased baking dish.
Cook for 40 mins on 375°C.
| Meat Alternative | 0.2 |
| Vegetables | 0.2 |
