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Butternut Baby Cake

grain free baby food, grain free baby cake, gluten free baby cake, healthy baby food, nutritious baby food, homemade baby food, butternut, eggs, banana
Courses
Servings 1
Ingredients
  • 1 1/4 cups butternut squash puree (organic, may substitute pumpkin or sweet potato)
  • 3 whole eggs (organic)
  • 1 egg yolk (organic)
  • 1 small ripe banana (organic)
  • 1 tablespoon coconut oil (unrefined, extra virgin, organic)
Instructions
  1. Peel, de-seed, and dice a medium butternut squash. Place steam basket in a pot with water and steam cook squash for about 15 minutes, or until very tender. Transfer to a mixing bowl. (may also roast in the oven at 350 degrees for 1 hour)
  2. Preheat oven to 325 degrees F and grease a glass 8 x 8 baking dish with coconut oil. Set aside.
  3. Add the eggs, egg yolk, banana, and coconut oil to the mixing bowl with the squash. Blend with an immersion blender until very smooth. (May alternatively blend in a blender or food processor, or with hand mixer)
  4. Pour batter into prepared dish and spread evenly.
  5. Bake for 35 minutes until the egg is set and the batter is solid. Allow to cool and cut into small squares. Freeze individual squares in an airtight container; reheat to serve.
Read it online: https://thegreeneberger.com/recipe/butternut-baby-cake