Friday, November 8, 2013

Butternut Squash Cinnamon Raisin Bread

What does Fall mean to you? To me, it means the supermarkets start displaying squash everywhere, giving that warm and comforting Autumn feel. Serve your family and friends a moist, light gluten free vegan Butternut Squash loaf this Thanksgiving dinner! 3 words: MOUTH WATERING DELICIOUS.



Ingredients:
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
Directions:
  1. Preheat oven to 400.
  2. 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.
  3. Bake for 35-40 minutes.
  4. Meanwhile, combine almond meal, quinoa flour, remaining cinnamon, pumpkin pie spice, sea salt, sugar of choice, baking powder, and raisins in a mixing bowl.
  5. In a separate bowl, stir apple cider vinegar, vanilla, syrup, and coconut oil.
  6. When your butternut squash is soft to the touch, remove from oven, and reduce oven heat to 350.
  7. 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.
  8. Mix in butternut squash puree to your wet bowl, and then slowly combine into your dry ingredients. 
  9. 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.

8 comments:

  1. This looks amazing. Love the picture of you two! Feels like fall.

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  2. Oh baby! I have two butternut beauties begging to be used in this recipe!

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  3. This will be the perfect loaf for Thanksgiving! Thanks for this wonderful recipe!

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  4. Such an awesome healthy recipe that i can try this festive season! The loaf looks so perfect and healthy for any special occasion. Thanks for the recipe :)

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  5. Could I toss some walnut pieces in here? Or am I way off here thinking the raisins & orange squash make it look like carrot cake?

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    Replies
    1. walnuts will be soo yummy in this recipe! I say go for it! :) Let me know!! xoxo

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    ReplyDelete