All Recipies/ Snacks/ Sweet Treats

Cashew and Butternut Squash Mini Loaves

Cashew and Butternut Squash Mini Loaves

Prep Time: 25 mins Cooking Time: 22 mins


  • 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



Preheat oven to 180°C and grease or line a 12-hole mini-loaf tray with cases


In a bowl, mix together the flour, oats and baking powder


In a separate bowl mix the eggs, cashew butter, maple syrup and purée


Pour the wet ingredients into the dry ingredients – stir gently to combine, but do not over-mix


Gently fold the sultanas through the mixture


Distribute the thick batter between the mini-loaf tins


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


Serve once cooled.

This is restricted content. Only BLW Cookbook Members can view this recipe, members log in here
BLW Cookbook Members get the following benefits:

  1. Access to ALL recipes
  2. Unlimited BLW support through my Facebook page
  3. Access to a secret Facebook group where I will host live Q&A sessions every week

App users get free access, if you are an app user please click here

Apple App:
Android App:

  • - £5.99
    Website only member



You Might Also Like

No Comments

Leave a Reply