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Gluten-free Butternut Squash Bundt Cake
JULS' KITCHEN13Ingredients
55Minutes
640Calories
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Ingredients
US|METRIC
8 SERVINGS
- 350 grams butternut squash (peeled and cubed)
- 180 grams extra virgin olive oil (fruity)
- 3 free range eggs
- 180 grams cane sugar
- 150 grams gluten-free flour (mix *)
- 100 grams almond flour
- 15 grams baking powder
- 1 tsp. grated nutmeg
- 1 tsp. orange (powder, or orange zest)
- 100 grams shelled pistachios (coarsely chopped)
- 4 Tbsp. apricot jam
- 1 Tbsp. water
- 100 grams shelled pistachios (coarsely chopped)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium230mg10% |
| Potassium500mg14% |
| Protein12g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber6g24% |
| Sugars31g |
| Vitamin A100% |
| Vitamin C20% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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