Description
These easy squash bread recipe is paleo, gluten free and nut free. Enjoy toasted or use to make sandwiches.
Ingredients
Scale
- 1 cup pureed squash (235g)*
- 5 large eggs
- 1/3 cup tahini
- 3/4 cup cassava flour (100g)
- 1/3 cup ground flax seed (34g)
- 2 tsp paleo baking powder
- 2 Tbsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line an 8" x 4" pan with parchment paper.
- In a large mixing bowl, combine pureed squash, eggs and tahini. Whisk until smooth.
- Stir in remaining ingredients.
- Pour batter into the lined pan and place the loaf in the oven (middle rack). Bake at 350 degrees for 45-50 minutes.
- After baking, cool 10 minutes in the pan, then transfer to a wire cooling rack.
- Best stored in fridge.
Notes
*To puree squash, first wash the squash and cut it into cubes (no need to remove skin). Place the squash in a steamer pot and steam until the skin is tender. Cool the squash, then add it to a food processor or high powered blender and blend until smooth.