Cashew and Butternut Squash Mini Loaves

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Peanut Butter and Butternut Squash Mini Loaves

Prep Time: 25 mins
Cook Time: 22 mins
Yields: 12


  • 1 cups (125g) wholemeal flour
  • 3/4 cup (67g) oats
  • 2 teaspoons baking powder
  • 2 medium eggs
  • ½ cup (62g) smooth cashew butter (for example Meridian, which is 100% nuts)
  • 1/4 cup (62ml) maple syrup or fruit purée
  • 1 cup of homemade butternut squash purée (250g)
  • 4 tablespoons sultanas


  1. Preheat oven to 180°C and grease or line a 12-hole mini-loaf tray with cases
  2. In a bowl, mix together the flour, oats and baking powder
  3. In a separate bowl mix the eggs, cashew butter, maple syrup and purée
  4. Pour the wet ingredients into the dry ingredients – stir gently to combine, but do not over-mix
  5. Gently fold the sultanas through the mixture
  6. Distribute the thick batter between the mini-loaf tins
  7. Bake your loaves for 20-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
  8. Serve once cooled.

Additional Info

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