Follow Me
join us
for the
PARTY
Recipe Exchange @ 9pm!
BUTTERNUT SQUASH BREAD
December 11, 2014
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!
Â
Husband and husband's office approved
Â
Ingredients:
Â
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 oilÂ
Â
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.Â
Â
In a medium sized bowl, mix the flour, oats, baking soda, sea salt, allspice, cinnamon, cloves, nutmeg and ginger.Â
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.Â
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.


Â