Prep and cook time: 1¼ hours Serves 8-10
2 cups white cannellini beans (19 oz. can), drained and rinsed
1 cup butternut squash, (cubed, steamed, and puréed)
3 eggs
½ cup coconut sugar or xylitol
¼ cup grated, unsweetened coconut
1 teaspoon ground Ceylon cinnamon
1 teaspoon baking powder
½ teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon salt
coconut oil cooking spray
Preheat oven to 350 degrees. Put all ingredients (except cooking spray) into a food processor and blend until smooth. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray. Pour in batter; it will be thick but will flow easily. Bake for 40-45 minutes or until a knife inserted into the center comes out clean.
