Ingredients: 

• 190g frozen butternut squash chunks - roasted for 10 mins in the oven at 180 degrees centigrade (fan assisted) or steamed until soft
• 90g coconut oil
• 120g maple syrup
• 70g dried unsulphured apricots, finely chopped 
• 1 tsp vanilla extract
• 100g gluten free flour (plain)
• 40g cacao powder 
• 1 tsp bicarbonate of soda
• Pinch of salt
• 1 egg, beaten
• 50g chopped walnuts

• Preheat the oven to 160 degrees centigrade (fan assisted).
• In a food processor blend the cooked butternut squash, coconut oil, maple syrup, apricots, and vanilla extract.
• In a bowl combine the dry ingredients - flour, cacao powder and bicarbonate of soda. Pour this into the processor and continue blending. 
• Finally, fold in the beaten egg and walnuts. 
• Pour into a greased and lined 20 cm x 20 cm baking pan. Bake for 15 minutes. Remove from the oven the leave to cool before slicing into 9 portions and serving.