Pumpkin Yogurt Cake (Gluten Free)

• Crust
• 1/2 cup gluten free oats
• 1/2 cup sliced almonds or 1/2 cup almond meal
• 4 tablespoons coconut oil, melted
• 2 tablespoons coconut sugar crystals (or other natural sugar)
• Filling
• 10 oz/ 300 g cooked kabocha squash
• 5 5/8 oz/ 300 g plain Greek yogurt
• 2 eggs
• 4 tablespoons coconut sugar crystals (or other natural sugar)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

1. Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
2. In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
3. Preheat oven to 350u0b0F/180u0b0C.
4. In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
5. In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
6. Pour the mixture in the springform pan.
7. Bake for 40 - 50 minutes. It might look a little too soft, but it will be set.
8. Cool and refrigerate overnight or for several hours.
9. Infuse love, slice and serve!

crust, gluten free oats, almonds, coconut oil, coconut sugar crystals, filling, yogurt, eggs, coconut sugar crystals, vanilla extract, cinnamon, nutmeg

Taken from www.food.com/recipe/pumpkin-yogurt-cake-gluten-free-508747 (may not work)