Healthy Butternut Bread

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 nutmeg

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

METHOD

  1. Preheat your oven to 180 degrees celsius.
  2.  Mix the butternut, eggs, salt, nutmeg, cinnamon and oil in a bowl.
  3. Add the almond meal and baking powder and mix well.
  4. Line a loaf tin with baking paper or grease your baking pan with coconut oil.
  5. Spoon the mixture into the loaf tin and sprinkle the top with all your seeds.
  6. Bake for approximately 1  1/2 hours – check after 1 hour and test as times may vary depending on your oven and temperature.
  7. 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.

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