GF Squash Cake with Jujubes and Pecans

Gluten-free Squash Cake with Jujubes and Pecans

This recipe is provided by Becky Thorp from SunStar Herbs

Wet Ingredients:

• 2 ½ cups pureed squash
• 1 cup chopped jujube
• ¼ cup pecans (try the ones from CLC Pecans!)
• 2 tsp. vanilla
• 2 eggs
• ¾ c. olive oil
• 1 cup milk

Dry Ingredients:

• 3 cups rice flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp salt
• ½ cup sugar
• 1 tsp. nutmeg

Preparation:

1. Combine all of the wet ingredients.
2. Combine all of the dry ingredients in a separate bowl.
3. Mix dry ingredients into the wet ingredients.
4. Pour into greased 9 x 13 pan. Bake at 350 degrees for 35 minutes.