INGREDIENTS
- 2 Tbsp Ground Chia Seed
- 1/3 Cup filtered water
- 1 TBSP Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Ginger (if desired)
- 3/4 Cup Coconut Sugar
- 3 Tbsp Lemon Juice
- 1 tsp Vanilla
- 1 cup Fresh Butternut Squash Puree
- 1/2 Cup Coconut oil (melted)
- 1 1/2 Cups Bob’s Red Mill All Purpose Baking Mix
DIRECTIONS
- Tip one large mixing bowl to the side and whisk Ground Chia seed and water together. Once it begins to firm up, set the mixing bowl down flat.
- On the other side of the bowl, add baking powder, baking soda, cinnamon, nutmeg, ginger, sugar, lemon juice, vanilla, and sugar.
- When ‘chia eggs’ are firm, add the melted coconut oil and whisk everything together well.
- Add the Butternut Squash Puree and mix with a spatula.
- Add the Flour, mix with spatula.
- Put batter into an 8 or 9 inch loaf pan, lined with parchment paper,
- Bake at 350 degrees for an hour or so, testing with toothpick in the center for doneness.
- Let the bread cool a bit before removing from pan. Enjoy!
DISHING ON THIS DISH: Photo credit goes to the Cookie and Kate blog. I love this picture. This bread looks identical to the one I make with butternut squash but that blue pan – yum! I can’t get enough of that blue pan. If I ever get a hold of one I will get my own picture. Until then, I’ll borrow hers. Amazing photo!
For extra delicious flavor, grow your own butternut squash. I make all of my soups and breads using home-grown, organic, pumpkins and butternut squash. You can really taste the difference in home-grown over bought puree. You also get to enjoy all the roasted seeds.
The Recipe Train 