This gluten-free butternut squash seeded loaf is a healthy, flavourful, aromatic and fluffy treat which is perfect for all!
Subtly sweet, utterly delicious and surprisingly healthy.
✓ 200g diced butternut squash
✓ 45g milled flaxseed
✓ 2 whole eggs
✓ 130g gluten free flour ( I used a combination blend of Buckwheat & Brown Rice)
✓ 60g Oats
✓ Sea salt and pepper
✓ Dried mixed herbs
✓ 2 tbsp rapeseed oil
✓ 1 tsp baking powder
✓ 1/2 tsp bicarb
✓ 20g sunflower seeds
#1 Preheat your oven to 180c and line a loaf tin with baking paper
#2 Boil or steam the butternut squash until soft and tender
#3 Add the cooked squash into a food processor and blend to create a puree
#4 Add the oil and eggs, then blend again until well combined
#5 Now, pour in all of the dry ingredients and season well with salt, pepper and mixed herbs. Blend everything together until smooth
#6 Gently stir through the sunflower seeds and transfer your bread mix into the lined tin
#7 Bake the bread in the oven for around 30 minutes and place onto a wire wrack to cool completely
Calories: 136 Protein: 5.7g Fat: 5.9g Carbs: 15.5g
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