Here's a fall recipe, full of spicy flavors and gluten-free, for people who want to adopt an anti-inflammatory diet but still enjoy themselves. The little extra, the use of butternut squash puree to add prebiotics which nourish our small intestinal bacteria, and limit cereals which can irritate fragile intestines.
- 200g almond flour
- 60g tapioca flour
- 2 tbsp. tablespoon of cinnamon powder
- 1 C. teaspoon nutmeg
- 1 C. teaspoon powdered ginger
- 1 C. teaspoon ground cloves
- 1 C. teaspoon ground allspice pepper
- 1 C. teaspoon baking soda
- 1 pinch of salt
- 2 large eggs
- ½ butternut squash
- 6g coconut oil
- 85ml maple syrup
- 2 handfuls of raw hazelnuts
- 1 C. teaspoon of vanilla extract
- Preheat your oven to 200°
- Cut the butternut squash in half lengthwise and place one of the two halves on a baking sheet. Cook for 30 minutes and empty the squash to obtain the puree.
- Lower the oven to 180°.
- Grease a cake mold and line it with baking paper.
- Add all ingredients to a bowl and mix until smooth.
- Pour the dough into your mold and cover the mixture with crushed hazelnuts
- Place in the oven and cook for between 50 and 60 minutes.