Honey, pecans and butternut squash baked into mini fluffy loves. Packed with vitamin A, healthy fats and flavor!
I love butternut squash for it’s naturally sweet taste and creaminess when pureed into a soup!
These mini loaves are the cutest ever. I’ve made them 3 times already. This recipe is gluten-free because it uses coconut flour. Coconut has a nutty taste I really like!
When it comes to baking, I prefer cakes and muffins. I love cookies because I don’t find it as un as muffin and breads. One thing I think I need to start making more of is donuts! I recently bought a donut pan so it’s about time I put it to use. Since it’s February, maybe I’ll make some Valentines Day themed ones? Or maybe I’ll still stay in fall mood with some peppermint or gingerbread donuts. We’ll see!
I’m someone who likes cake donuts over yeast doughnuts! I feel like there’s more flavor and has a more rich taste. I love a good glazed Krispy Kreme donut but I’d prefer a Sidecar Huckleberry or Whole Foods vegan cake donut! I don’t bake too often because I can’t eat it all in time and my freezer has limited space to store things (I have lots and lots of food). I mainly share my savory dishes and plated meals.
This is one of the baked recipes I know will come back around often. As long as I have some butternut squash, half of it will go towards a baked good because it works like a sweet potato in a recipe, gives a natural sweetness and moisture in breads! This recipe is topped with pecans to give it a fall feel and crunch. Pecans are also high in monounsaturated fats, which is beneficial for your heart! Nuts are such a great snack by itself or to add as a topping to your baked goods for texture and nutrients 🙂