Butternut Squash Muf-Cake With A Persimmon Tahini Frosting

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3 tbsp coconut flour (3/4oz)

1/ 2 cup sorghum flour (2 1/4oz)

3 tbsp nutritional yeast (1/2oz)

6 tablespoon flax meal (1 1/2oz)

2 1/2 teaspoon baking powder

1/8 teaspoon cayenne

1/3 cup xylitol or sucanat, or coconut sugar (we used xylitol – 2 1/4oz)

1/2 cup butternut squash puree (4 oz)

1/2 cup water (4 oz)

1 teaspoon apple cider vinegar

3 tablespoon coconut oil (1 1/2oz)

1 permission (used a Fuyu persimmon)

1 tablespoon maple syrup

1-2 tablespoons tahini (we did two but depends how much you like tahini)

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