High Protein Snacks

Butternut Squash Seeded Loaf


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

Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile organisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: https://www.linkedin.com/in/faye-reid-8b619b122/. She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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