#WheatlessWednesday - #GlutenFree #Vegan Banana/Squash Bread

Wednesday, January 14, 2015



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

Ingredients:
  • 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
Directions:

  1. 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.
  2. In the bowl with the mashed bananas, add flax egg through almond milk and mix until well combined.
  3. Add gluten-free flour, almond meal, and gluten-free oats and stir.
  4. 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.
  5. Bake for 1 hour 15 minutes or until golden brown and a knife inserted into the center comes out clean.
  6. 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.

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