Description
Gluten free, savory butternut squash bread - perfect for sandwiches, toast or eaten with a bowl of soup. This loaf is Paleo friendly, grain free, dairy free and unsweetened.
Ingredients
Scale
- 1 + 1/2 cup blanched almond flour (150g)
- 1 cup butternut squash powder (105g)
- 1/2 cup arrowroot starch (64g)
- 1 Tbsp Paleo baking powder
- 2 tsp dried Italian seasoning
- 3/4 tsp salt
- 5 large eggs
- 1/2 cup water
- 1/4 cup olive oil
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together all dry ingredients: almond flour, squash powder, arrowroot starch, baking powder, seasoning and salt.
- In a medium sized mixing bowl, whisk together all wet ingredients: eggs, water, olive oil and apple cider vinegar.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Pour the batter into a parchment lined 8" x 4" baking pan. Optional: add toppings (I added sesame seeds and flaked sea salt).
- Place the uncooked loaf in the oven and bake at 350 degrees for 45 minutes.
- Remove from oven, cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Store in fridge, or cut and store in freezer.
Notes
This loaf is best eaten within a few days. It tastes great sliced and toasted in the oven until crisp.