Makes 1 loaf, serves about 12
- 20 oz cubed butternut squash (tip: you can ask your grocer to peel and cut up the squash for you)
- 1/2 tablespoon olive oil
- 1 cup almond meal
- 1 cup quinoa flour
- 2 tablespoons ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup organic maple sugar or coconut crystals (I like using sugar alternatives like these, but you can also use regular sugar here.)
- 2 teaspoons baking powder
- 1 cup raisins
- 1/4 cup apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup or agave or honey
- 1/2 cup melted coconut oil
- Preheat oven to 400.
- In a bowl, mix the cubed butternut squash with olive oil and 1 tablespoon of the cinnamon. Distribute evenly and lay in 1 layer on a baking sheet.
- Bake for 35-40 minutes.
- Meanwhile, combine almond meal, quinoa flour, remaining cinnamon, pumpkin pie spice, sea salt, sugar of choice, baking powder, and raisins in a mixing bowl.
- In a separate bowl, stir apple cider vinegar, vanilla, syrup, and coconut oil.
- When your butternut squash is soft to the touch, remove from oven, and reduce oven heat to 350.
- Allow squash to cool for 5 minutes, and puree in a magic bullet or food processor. Add in a few spoons of your wet mixture from step #5 to aid in the processing. You should yield about 1 cup of butternut squash puree.
- Mix in butternut squash puree to your wet bowl, and then slowly combine into your dry ingredients.
- Spray a 9x5 loaf pan with non-stick oil. Add your dough, flatten on the top, and bake in oven for 1 hour or until a knife comes out clean if you poke it.
Fall also means pretty leaves...
The bf and I with some foliage in Chicago (hi baby!)
This recipe is approved by Dana Kofsky at Nutrition Styles.