Ingredients
- 2 cups very firmly packed cooked butternut squash
- 1 1/2 cups kite hill almond ricotta cheese
- 4 tbs flax eggs (1tbs flax meal to 3tbs of water. Mix in bowl. Let set in refrigerator for 15 minutes)
- 1/2 cup date sugar
- 1/2 cup agave
- 7 drops Orange Essential Oil
- 1 tbs vanilla
- 3 tsp stevia
- 1 tbs cinnamon
- 1/2 cup grape seed oil
- 1 cup Mamma’s almond flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp xanthan gum
In a food processor blend first 9 ingredients together. Measure out the dry ingredients in a measure cup together. Add the dry ingredients to the wet and mix until incorporated. Fill paper muffin cups almost full and place in a muffin tin to cook. Bake 325 for 25-30 min.
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