It's winter--the perfect time for squash recipes. My husband wanted to cook a butternut squash, so I decided that it was a great time to make some bread (recipe from the Minimalist Baker - love that blog! Go follow!) out of our leftovers the next day. And what a fabulous idea that was! Mmmmm.
Looks good, right? It's soooo delicious, best when it's still warm from the oven, and a good-size loaf. One piece is a yummy breakfast, but you'll probably want more. :)
Yummy yummy! The crusty part on the outside reminds you that you're eating bread, which (for someone who is vegan and gluten-free--like me) isn't inside the walls of normal anymore. Maybe that makes this bread extra scrumptious to me, but I'd like to think that EVERYONE would love this bread. I bet no one would even know that there are no animal products or wheat flour in sight!
End piece! Who loves the end pieces? Normally, I don't. But that one was seriously amazing. I'll be making this again for sure. :)
Click above for original recipe from Minimalist Baker
- 2 large, ripe bananas, mashed
- 1 flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water
- 3 tbsp coconut oil
- 1/3 cup turbinado/raw cane sugar
- 1/4 cup coconut sugar
- 3.5 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp cinnamon
- dash nutmeg
- 3/4 cup almond milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour
- 1 1/4 cup gluten-free oats
- 1/2 cup + 1 tbsp butternut squash puree
- Preheat oven to 350 and grease or spray a loaf pan with nonstick spray. I line my loaf pan with tin foil and spray that.
- In the bowl with the mashed bananas, add flax egg through almond milk and mix until well combined.
- Add gluten-free flour, almond meal, and gluten-free oats and stir.
- Pour half of the batter into the loaf pan. Then add butternut squash puree to the remaining batter and stir. Add that to the loaf pan and use a spoon or knife to gently swirl.
- Bake for 1 hour 15 minutes or until golden brown and a knife inserted into the center comes out clean.
- Let set in the pan for 5-10 minutes. Then move to a wire rack and let cool completely.
You can substitute the almond milk for soy or rice milk, and feel free to switch out the butternut squash with pumpkin puree. I would perhaps add some chopped walnuts to this or even some non-dairy chocolate chips. Who knows!? :)
Eat your fruits and veggies, kids.