Butternut Squash Muf-cake With A Persimmon Tahini Frosting

Name: Butternut Squash Muf-cake With A Persimmon Tahini Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon apple cider vinegar; 3 teaspoons baking powder; 113 grams 1/2 cup butternut squash puree; 0 teaspoons cayenne; 21 grams tbsp coconut flour; 43 grams Tbsp coconut oil; 79 milliliters xylitol or sucanat, or coconut sugar (we used xylitol – 2 1/4oz); 43 grams Tbsp flax meal; 1 Tbsp maple syrup; 14 grams tbsp nutritional yeast; 64 grams 1/ 2 cup sorghum flour; 1 Tbsp tahini (we did two but depends how much you like tahini); 113 grams 1/2 cup water; 1 permission (used a Fuyu persimmon)

You can never have too many side dish recipes, so give Butternut Squash Muf-cake With A Persimmon Tahini Frosting a try. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 674 calories, 13g of protein, and 37g of fat per serving. This recipe serves 2. A mixture of permission, tahini, coconut sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 20 minutes.