|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|
|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.