BUTTERNUT SQUASH BREAD

As my husband and I only have 2 weeks left in NYC, and I have way too many bags of almond flour, I thought I'd bake until they're out! I decided to be a good wife and bake for his colleagues at work -- healthy stuff only. I had a butternut squash so I figured I'd make a bread out of it, but then I realized we shipped our bread pan so I made squares instead. Sweet and nutty they taste and smell like the holidays, full of lots of spices. Seriously can't get enough of squash during this time of year!

Husband and husband's office approved

Ingredients:

1 cup of butternut squash puree

1 3/4 cup almond flour

1/2 cup gluten free oats

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup pure maple syrup

2 organic eggs

1/4 cup pumpkin seeds

Coconut oil 

Preheat the oven to 350 degrees. Cut the butternut squash in quarters and steam until completely cooked (you should be able to poke the squash with a fork easily). You may also roast the squash on 350 for about 45 minutes. Scoop out the flesh and puree until creamy. 

In a medium sized bowl, mix the flour, oats, baking soda, sea salt, allspice, cinnamon, cloves, nutmeg and ginger. 

In a large bowl, combine the butternut squash puree, maple syrup, vanilla extract and eggs and mix well. Add the flour mixture until just blended. 

Oil a loaf pan or a square pan with coconut oil if making the squares and pour batter into the prepares pans and top with the pumpkin seeds. Bake for about 50-60 minute or until top browns.