Ginger Turmeric Squash Bread - 3/14/2018
I love butternut squash and I cook with it in multiple ways. This bread is filling and satisfying and a perfect side food or for a snack.
We start with cooking up a medium sized butternut squash in the oven. You will want to cut the squash down the middle from top to bottom around the entire squash. Once you have it open, scoop out the seeds and fibers. Optionally you can save the seeds, soak them and either dehydrate or put them in the oven to make nice crunchy healthy squash seeds.
Bake the squash on a cookie sheet or Pyrex dish with each side facing down. I put a little bit of coconut oil on the flesh of the squash. Let it cook for 60-90 mins at 350. Check it with a knife or fork and either should penetrate the skin easily. Then scoop it out and mash it by hand or in a processor like below.
We start with cooking up a medium sized butternut squash in the oven. You will want to cut the squash down the middle from top to bottom around the entire squash. Once you have it open, scoop out the seeds and fibers. Optionally you can save the seeds, soak them and either dehydrate or put them in the oven to make nice crunchy healthy squash seeds.
Bake the squash on a cookie sheet or Pyrex dish with each side facing down. I put a little bit of coconut oil on the flesh of the squash. Let it cook for 60-90 mins at 350. Check it with a knife or fork and either should penetrate the skin easily. Then scoop it out and mash it by hand or in a processor like below.
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Preheat oven to 375 and prepare a 3 quart Pyrex baking dish with coconut oil or use a bread loaf pan
Put the mashed squash into a glass bowl along with the fresh ginger and turmeric root. I like to cut off the skin of both, put it in a garlic press to get the juices and make a mash of the two.
Add the 1/4 cup of coconut flour & 1 1/4 cups of the sprouted almond flour
Melt 1/4 cup of the coconut oil and stir in
Add in 1/4 cup of raw unfiltered honey (you can lower the honey if you want it less sweet)
Prepare the Chia egg substitute x 2 (1 egg = 1 tablespoon ground chia seeds & 3 tablespoons filtered water)
Put the mashed squash into a glass bowl along with the fresh ginger and turmeric root. I like to cut off the skin of both, put it in a garlic press to get the juices and make a mash of the two.
Add the 1/4 cup of coconut flour & 1 1/4 cups of the sprouted almond flour
Melt 1/4 cup of the coconut oil and stir in
Add in 1/4 cup of raw unfiltered honey (you can lower the honey if you want it less sweet)
Prepare the Chia egg substitute x 2 (1 egg = 1 tablespoon ground chia seeds & 3 tablespoons filtered water)
Turmeric & Ginger
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Coconut Flour
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Sprouted Almond Flour
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Grind up the chia seeds and make your egg
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Mash it all up together in bowl
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Grease your pan
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Bake in your greased pan for 40-45 minutes. I like to take about half of these and freeze them for snacks at a later date.
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