Butternut Squash Bread

 

The essentials

 

Ingredients

• 2 ripe bananas
• 1 egg
• 2 tbsp coconut oil
• 4 tbsp maple syrup
• 3.5 tsp baking powder
• 1 tsp cinnamon
• 175 ml almond milk
• 400g rolled oats (gluten free)
• 300g ground almonds
• 1 medium butternut squash

Serves 10

 

Method

Preheat the oven to 150°.

Cut the butternut squash in half length ways, scoop out the seeds and place in the oven for 40 minutes or until soft.

Put the bananas in a bowl and blend with a hand blender or mash with a fork until smooth. Add in the coconut oil, maple syrup and almond milk.

Add in all of the dry ingredients until you reach a doughy consistency.

Take the butternut squash out of the oven and leave to cool for 10 minutes. Scoop the butternut squash out into a bowl, leaving the skin out. Blend the butternut squash with a hand blender until you reach a puree consistency.

Mix the butternut squash into the dough mixture.

Place the mixture into a loaf tin and put this into the oven for 1 hour 15 mins or until you can place a knife in the centre of the loaf and it comes out clean.

 

A little bit extra

This bread is 100% gluten free, dairy free, and refined sugar free – just how we like it. You can even take the maple syrup out if you’d like, the recipe still tastes great!

Butternut squash contains lots of fibre and potassium, which is important for bone growth and strength.

This bread goes perfectly with our Butternut Squash and Lentil Soup. Give the combo a try and let us know how you get on!

 

One serving (2 slices) of our Butternut Squash Bread gives you the following goodness:

Carbs: 38.8g

Fat: 24.6g

Protein: 12.9g

Sugars 9.7g

Calories: 437