Spiced Walnut and Squash Loaf

If you’re having guests over the Christmas period, this is an excellent – and quick! - alternative to Christmas cake. And on the plus side it has some hidden veg in it too! 

Serves 6-8 people

Ingredients:

175g rice flour

1 tbsp ground almonds

170g coconut sugar or 85g Stevia, if you prefer

2 tsp cinnamon

½ tsp ground nutmeg

3 cloves

3 tsp gluten-free baking powder 

50g dark chocolate, broken into chunks chunks (optional)

1 medium ripe avocado, pitted

½ tsp salt

230g butternut squash purée (dice a medium size squash, steam until soft, then either mash or put in a blender to purée)

1 egg

60g natural or coconut yoghurt

1 tsp vanilla paste

Two handfuls of walnuts, chopped

Method:

• Preheat the oven to 170˚C / gas mark 3, grease and line a loaf tin. 
• Stir together the rice flour, ground almonds, coconut sugar (or stevia), spices, baking powder and salt. 
• Blend together the eggs, yoghurt, avocado, squash purée, and vanilla paste until smooth.
• Stir the wet ingredients into the dry and mix until combined. Stir through the chopped walnuts and optional chocolate, then pour into the loaf tin, smoothing down the top and bake for an hour or until cooked through. If the cake is browning too much halfway through cooking, place some baking paper over the top and let it continue to bake. 
• Leave to cool.
• Slice and enjoy!