Squash Bread

Rarely can I find a recipe that fits all of our requirements, dietary restrictions and personal taste included, so I often look at something and think, how can I make this that fits our needs? I am also always looking for ways to use up ingredients that I only partially used in another recipe.

On Thanksgiving I made this delicious Gluten-Free Zucchini Bread. We all loved it. Well, I don't have zucchini in my house right now, but I do have half a steamed butternut squash.

Last week we had butternut squash risotto, one of my favorite meals of all time. I only use half the squash to make it last longer, and my kids are more prone to eat it if the ratio is half risotto to half or less squash. Instead of baking the other half of the squash, my really smart friend Kristy Grannis recommended cutting it into bite size pieces, adding just a thin layer of water on the bottom of the sauce pan and steaming the squash. The water in the bottom of the pan can be the liquid to mash the squash and you throw no water away. No vitamins or minerals wasted. How smart is she? I like her. Thank you Kristy.

So I took this great recipe from The Gluten Free Goddess and adapted to my needs and to the ingredients on hand. Here is our recipe:

Squash Bread

Mix dry ingredients together
1 cup sorghum flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon unrefined sea salt
2 tablespoons cinnamon (I always increase this in my recipes.)

Add in the following and mix together
3/4 cup honey (or maple syrup or agave)
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 egg whites
1/4 cup rice/almond/coconut/soy milk (I use whatever I have on hand)

1/3 cup walnuts (I like them for their nutritional value) Omit if you can't have them, or add raisns.
small handful of Enjoy Life chocolate chips to sprinkle on top (incentive for my kids to eat it, though they liked the flavor anyway.)

Put in a bread pan and bake at 350 degrees for 45-55 minutes.

Here's our new version of an old favorite that is Gluten/dairy/sugar free. It tastes great and my kids love it. I doubled the recipe to use up all the squash and we are freezing some for after the holidays.

So here is another way to use up your squash from your garden. My kids won't eat squash soup yet, so I'm trying to be creative. Here they get squash and walnuts plus no sugar. Bonus on lots of levels.


I hope your little helper is as cute as this one.