Pumpkin Yogurt Cake (gluten Free)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup gluten free oats
• 1/2 cup sliced almonds or 1/2 cup almond meal
• 4 tablespoons coconut oil, melted
• 2 tablespoons coconut sugar crystals (or other natural sugar)
• 10 oz/ 300 g cooked kabocha squash
• 5 5/8 oz/ 300 g plain greek yogurt
• 2 eggs
• 4 tablespoons coconut sugar crystals (or other natural sugar)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 cut the kabocha squash in half and discard seeds. cut them into large chunks and steam them until soft. remove the skin.
• 2 in the food processor, place oats and almond slices and process until they are ground. (if you are using almond meal, you only need to process oats.).
• 3 preheat oven to 350°f/180°c.
• 4 in a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 tbsp of sugar. mix well and press it onto the bottom of a 7-inch springform pan.
• 5 in the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
• 6 pour the mixture in the springform pan.
• 7 bake for 40 – 50 minutes. it might look a little too soft, but it will be set.
• 8 cool and refrigerate overnight or for several hours.
• 9 infuse love, slice and serve!