Gluten Free, Vegan, Paleo Butternut Squash Bread

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 cups Butternut squash
  • 1/4 tsp Ginger

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on thelittlepine.com

Ingredients

• 1 1/2 Cups Butternut Squash (You can substitute Pumpkin or Banana) - Cooked/Pureed
• 1 1/2 Cups Gluten Free Oat Flour - (Ive used Coconut Flour many times and LOVE it! This also makes this bread paleo. However after a few comments from readers swapped it back to Oat Flour.)
• 1/3 Cup Maple Syrup
• 2 Tbl Ground Flaxseed
• 1/4 Cup Coconut Oil
• 2 Tsp Baking Powder
• 1 1/2 Tsp Cinnamon
• 1/4 Tsp Ginger
• 1/2 Tsp Salt

Directions

• Preheat oven to 375
• Grease the 8 inch loaf pan (I use coconut oil)
• Take ground flaxseed and combine with 6 Tbl of water. Stir until combined and place in the fridge for 15 minutes
• Mix the dry ingredients in a large bowl (Coconut flour tends to lump together. Make sure to get the lumps out with a fork or strainer)
• Mix the wet ingredients a smaller bowl. Make sure the butternut squash puree has a smooth consistency (I toss all the wet ingredients into my blender to make sure everything is combined smoothly and the pureed)
• Add the dry ingredients to the wet ingredients (Again, I toss the dry ingredients into my blender with the wet ingredients. Sometimes coconut flour lumps together so this helps to get the lumps out)
• Pour the batter into a loaf pan
• Bake for 40-45 minutes. You will know the bread is done when a toothpick in the center comes out clean and the edges begin to brown. Enjoy!