I started writing a post about my grain free bread. When I saw how much butternut I had I could taste the sweet bread and smell the cinnamon. I always get high fives when the boy’s smell the baking.
I didn’t want to fuss too much it’s Sunday afternoon after all. I wanted to spend time with my hubby and watch a movie.
We love this bread made with a sweet or savoury topping. It’s great at breakfast time and with a vegetable soup in the evening. It is really simple and flop-proof to bake.
Why these ingredients? : Butternut is in season and in abundance. Butternuts are rich in the B-complex vitamins such as folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. It has a similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
INGREDIENTS (MAKES 1 LOAF)
450 g raw butternut grated
4 whole organic fee range eggs
1/2 tsp pink salt
Pinch of cinnamon
1/4 cup cold pressed coconut oil
2 teaspoons gluten free baking
a tsp of lemon juice
300g fine almond meal or grind almonds finely in your food processor
1 tablespoon honey or coconut sugar
pumpkin and sunflower seeds to sprinkle on top
- Preheat your oven to 180 degrees celsius.
- Mix the butternut, eggs, salt, nutmeg, cinnamon and oil in a bowl.
- Add the almond meal and baking powder and mix well.
- Line a loaf tin with baking paper or grease your baking pan with coconut oil.
- Spoon the mixture into the loaf tin and sprinkle the top with all your seeds.
- Bake for approximately 1 1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
- Remove from the oven and allow to rest in the tin for 1 hour before removing from the tin. This is a crucial instruction as tempting as it is to try and remove.
Cut a slice or two, smother with honey. Make a big mug of hot chocolate and curl up on the couch to watch a movie.