If you’re following low carb diet, or are avoiding wheat and gluten, this bread will be a treat for you. It’s packed with the healthy yellow phytonutrient – beta-carotene – from the squash, along with vitamin A, vitamin C, vitamin E, a variety of B vitamins, manganese and magnesium. Extra virgin olive oil is used as a healthy fat to bind everything together.
- 1 small butternut squash
- 300g brown rice flour
- 2 tsp gluten free baking powder
- 1 tsp herbal seasoning (optional)
- 2 tbsp extra virgil olive oil
- Preheat oven to 200C/fan 180C/gas mark 6.
- Put whole squash on a baking tray and bake for 45 minutes, or until very soft.
- Remove from oven and allow to cool on the tray for 30 minutes.
- Cut away the stalk and carefully peel away the skin.
- Break open using a spoon. Scoop out and discard any seeds.
- Transfer to a bowl and mash well with a potato masher.
- Measure out 375g and place in a large bowl. Add the flour, baking powder and seasoning.
- Stir in 65ml cold water and the olive oil and mix with a large spoon.
- Place on a lightly floured surface and knead until soft and spongy. Add a little more flour if the mixture feels too sticky. Form into a round 12cm diameter round loaf tin.
- Place on a lightly oiled baking tray, make a cross on the top with a sharp knife. Bake for 30-35 minutes.
- Remove from oven and using oven gloves carefully turn upside down. It should sound hollow when tapped on the base. If it doesn’t, return to the oven for 5 minutes.
- Delicious served with Homemade baked beans
- Try different herbs
- Toast and spread coconut oil on top
- Add walnuts or seeds before baking
- Add 1/2 tsp cinnamon or nutmeg
(Image source: mylittlepine.com)