300g/10½oz cooked butternut squash
2 tbsp tahini
1 tsp gluten-free baking powder
140²µ/4¾´Ç³ú buckwheat flour
1 tbsp ground cinnamon
4 tbsp coconut oil, melted
130²µ/4½´Ç³ú coconut oil
4 tbsp maple syrup
1½ tbsp maple syrup
2 tsp vanilla extract
1 tbsp apple cider vinegar
dried edible rose petals or grated vegan chocolate, to decorate