Your slow-cooker comes in handy when you’re too busy to cook dinner. But don’t pigeonhole the role of this must-have kitchen appliance. After all, it does more than cook up dinner. You can also use it to whip up dessert, like in this recipe. All the ingredients go into the pot and voila! In two hours, you’ve got yourself a healthy, crumbly cinnamon squash dessert to enjoy. Serve it as an afternoon snack if you must, but a dollop of cashew cream makes it a heavenly post-dinner treat.
Ingredients
3 delicata squash, cubed
1 butternut squash, cubed
1/4 cup paleo baking flour
1/4 cup ground cinnamon
1/4 cup extra virgin unrefined coconut oil
1/4 cup slivered almonds, toasted, optional
Homemade vanilla cashew cream, to top (can also use coconut cream)
Directions
- In a slow cooker, combine all ingredients and set to medium heat for about 25 minutes.
- Reduce temperature to low and cook for 2 hours.
- To serve, add a generous dollop of vanilla cashew cream or coconut cream.