Yes, you heard us right, it's a vegetable-packed cake! This might sound a little odd, but pumpkin is surprisingly tasty in sweet desserts and is perfectly complimented here with cinnamon and chopped nuts. It makes an incredibly moist loaf cake to enjoy as a comforting afternoon treat fresh from the oven or cool with a spoonful of nut butter.
Preheat your oven to 180 degrees and cut up your butternut squash into smallish pieces. Bake for 30-40 minutes until soft and then remove skins and blitz into puree.
Grease and line a loaf tin.
In a large bowl beat your butter with an electric whisk for a few minutes until fluffy. Now add the sugar and beat again for a few minutes until light and fluffy- the mixture should be pale in colour.
Now add your eggs one at a time beating them into the mixture with a few tablespoons of flour each time. Keep going until all eggs and flour are combined. Now add your butternut squash, cinnamon, ginger and yoghurt and mix until well combined. Finally mix in the chopped nuts
Place the mixture into your greased loaf tin, any extra can be used to make cupcakes. Bake in the oven for 40-50 minutes until a skewer comes out clean.
This recipe is from Antonia da Roza. Antonia is a Business Consultant living in London with a passion for all things FODMAP, fitness and photography. In 2016 she was diagnosed with IBS and began a FODMAP diet. It was because if this that in January 2017 she decided to combine her passions and start her Instagram page @fodmap_friendly_eating and blog at fodmapfriendlyeating.