1 kabocha squash
1 cup white rice flour
1 cup almond flour
1/4-1/2 cup maple syrup (depending on your taste)
1 teaspoon baking soda
½ teaspoon Saigon cinnamon
½ teaspoon All Spice
½ teaspoon salt
Optional: pumpkin seeds
Pre-heat oven to 350 degrees. Slice squash in quarters and scoop out seeds. In a large pot, steam until skin is easily poked through with a fork. You may need to do this in batches depending on how large a pot you use. Let squash cool, then scoop out flesh and transfer to medium bowl. Using a masher or blender, puree squash until a creamy consistency. Set aside.
In a large bowl, combine flours, baking soda, spices and salt. Mix well. Then add syrup egg and squash. Mix well until the batter is a thick consistency.
In a baking dish rubbed with coconut oil, spread batter evenly. Top with pumpkin seeds. Bake for 50-60 minutes or until top browns. Let cool and enjoy!