I tried to have my site back up and running yesterday but I am still working on some kinks. Instead of waiting any longer I thought I would launch it today and work on any remaining issues as I go along. If anyone notices anything odd please contact me to let me know.
For today though lets move on to a new scrumptious recipe.
We are officially in autumn and judging by the leaves and rain it is here to stay. This time of the year tends to bring out more root vegetable and squash recipes and this is no exception.
Oddly enough I have actually had the butternut squashes I used for a few months now. Every time I open my pantry there they are, reminding me that they need to be used. So finally I used them to make a butternut squash bread.
You will also notice that I decided to make a video of me making this. I have been considering incorporating videos now and again so thought as a way to relaunch my site why not do so with a video!
You will probably be able to tell how nervous I was when giving instructions but I am pretty happy with how it turned out. Let me know if you think videos would be a good idea. I am thinking I might do two blog posts a week, one with video and one one with photographs, what do you think? Sound like a good plan?
I hope you enjoy the video and the recipe.
- ½ Cup coconut sugar
- 1 Tbsp cinnamon
- ¾ Cup Almond Meal
- 1¼ Cup all purpose gluten free flour
- 1 Tsp baking powder
- 2 Tsp baking soda
- ½ Tsp salt
- 1 Tsp cinnamon
- ¼ Tsp nutmeg
- ⅓ Cup Honey
- ⅓ Cup vegetable oil
- ¾ Cup mashed butternut squash
- 2 Eggs
- 1 Tsp pure vanilla extract
- 1 Tsp almond extract
- ) Preheat oven to 375 degrees. Grease loaf pan.
- ) In a small bowl, stir together coconut sugar and 1 tbsp cinnamon. Set aside.
- ) In a medium sized bowl combine dry ingredients. Set aside.
- ) In a large bowl combine oil, honey, both extracts and squash, whisk together.
- Add eggs one at a time mixing between each egg.
- ) Slowly add the dry ingredients to the wet until fully combined.
- ) Fill loaf pan. Sprinkle some of the cinnamon/sugar mixture over the batter. Using a skewer or chopstick, swirl the cinnamon/sugar into the batter gently.
- ) Bake 30 minutes. Cool 10 minutes in the pan then remove the loaves from the pans to cool completely. Slice and serve.
- Store in an airtight container in the refrigerator for up to 3 days, or in the freezer up to 3 months.