Butternut Squash Bread
Ingredients
- 300 g butternut squash puree*
- 250 g spelt flour
- 50 g ground almonds
- 50 g coconut blossom sugar
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/4 tsp of salt
- 240 ml plant mylk
- 2 tbsp almond butter
- 1 tsp apple cider vinegar
Preparation
Preheat the oven to 175*c
Combine all dry ingredients in a big bowl
Add butternut squash purée, vinegar, almond butter and mylk to the bowl and mix until well combined
Spread the batter in a greased rectangular baking tin (25 cm) and bake for around 50 minutes
The bread is ready when the toothpick inserted comes clean
Let cool for 15 minutes before removing from the tin
Enjoy with cream cheese and jam!
For the puree peel butternut squash and cut into 1-2 cm thick cubes
Roast in the oven for half an hour at 180*c
Let cool and blend until smooth
