1 medium sized butternut squash about 5 big tbsp
coconut oil + extra for the baking tin 1,5 dl wholewheat rice flour (or regular white rice flour) 1 dl oats (gluten - free or regular) 1 tsp
pure vanilla powder 1/2 dl
coconut sugar 2 handfuls crushed walnuts optional: 1 - 2 tbsp
coconut sugar for extra sweetness
directly on the butternut layer