Susan O'Brien's

Gluten-Free Cooking

Butternut Squash Bread (muffins or cake)


If you would like to make this delicious butternut (or zicchini) squash bread recipe without eggs, feel free to substitute chia seeds and water for the eggs.  It works great!

 

1 medium butternut squash (1  ½ cups cooked, mashed squash)  

1 tbs. maple syrup

½ cup organic coconut palm sugar

2 eggs (or 2 tsp. chia seeds mixed with 2 tbs. water, whisked together and let sit for 5-6 min. to gel)

2 tsp. vanilla

½ cup coconut milk (So-Delicious is a preferred brand, but others will work. Not concentrate)

¼ cup coconut oil

1 cup almond meal (or flour)

½ cup sorghum flour

1 heaping tsp. cinnamon

½ tsp. nutmeg (fresh ground if possible)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. guar gum

¼ tsp. sea salt

½ cup walnuts, chopped

 

If using butternut squash, please begin by preheating the oven to 350 degrees. Cut the top and bottom off the squash and then slice it directly down the center. Scoop out the seeds and place the squash, cut side down on a baking sheet that has been lightly sprayed with coconut oil or canola oil. Prick the squash with a fork all over and then bake in the oven until soft, between 30-40 minutes, depending on the size of the squash. Stick a knife through the squash to see if it is done, the knife should slide through easily if the squash is done. Remove from the oven and set aside to cool. When the squash is cool enough to touch, peel off the skin and mash the squash in a bowl. Set aside. 


Susan's Free Samples: Butternut Squash Bread