this shot is specially for Karen
It’s been said before on this blog: no-one in the TMBL house likes squash.
But at the start of the autumnal season, where every food blogger on the internet is going crazy for all things pumpkin, that’s like sheepishly admitting that you don’t think Homeland is the best thing on tv*.
And so I am getting to grips with squash.
grating veg is a particularly thankless (and painful) task
After all, it’s never a bad thing to make friends with a new vegetable.
This bread tastes way better than it sounds.
I’ve used acorn squash (but you could always experiment with others), a smidge of honey and a slight hint of cinnamon and can honestly say that it’s the best squash dish I’ve ever eaten.
fresh from the oven!
The recipe calls for lemon zest. I don’t want to get all dictatorial about it but, if you can afford it, please please buy organic lemons.
The conventional kind are often coated with a weird waxy substance to increase the shelf-life and generally make them look pretty. And there’s all the pesticides.
If you’re going to be eating that skin, wouldn’t you want it to be as pesticide free as possible?
the perfect, easy breakfast
And that’s it. Lecture over.
Now to the preparing, the baking and the eating.
*To clarify – I think it’s pretty great, but it’s no 24.
Carrot & Squash Bread
- 3/4 cup coconut flour
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 5 large eggs
- 3 tbsps honey
- 1 tsp vanilla extract
- 2 tbsps lemon zest
- 1/2 cup butter, melted
- 1 cup carrot, peeled and grated (this was 2 large carrots for me)
- 1 cup acorn squash, peeled and grated (about a quarter of a large squash)
- Sieve the coconut flour into a large mixing bowl. Add the sea salt and cinnamon.
- If your melted butter is cool, stir in the vanilla extract, honey and lemon zest. Beat in the eggs, one at a time.
- Gradually add the wet ingredients to the dry. When it’s still semi-runny, fold in the carrots and the squash and mix until combined.
- Press into a 9in x 5in lined or greased loaf tin. The batter won’t be runny, it will lump together but that’s ok. Just spread in into the tin.
- Bake at 375 for 30-35 mins til firm but springy to the touch. Let cool before slicing.
Like this? You might also like:
This post was also shared at The Healthy Home Economist.
Oh awesome. I am constantly looking for new breakfast ideas. This one will be on my list to try! I love winter squash in any form.
This sounds amazing. Will have to make with some of our monster pumpkin.
Reblogged this on The ObamaCrat.Com™ and commented:
Never had this, but it sounds interesting AND YummY. Thanks Ms. Cat.
I know you’re GF, but do you think this would work if I used regular wheat flour? I have no idea where to get coconut flour in Germany…
Sorry, I’ve only just seen this comment (no idea how it slipped under the radar). It probably would work with wheat flour but it’s not as easy as a straight swop unfortunately. Coconut flour is very dry so you need a lot of eggs and squash to balance that out. If using wheat, I imagine you’d have to cut down on the eggs. The only way to be sure is to experiment! Let me know if you give it a go (and sorry again for the late reply), Cat
Reblogged this on cadesertvoice and commented:
Coconut Four? Sounds delish and I will be trying this!
made a double batch of this today, substituting olive oil for the butter, added a grated apple, and more orange than lemon zest. Turned out fantastic! Thanks for the great recipe
You’re extremely welcome Lisa. Thanks for reporting back, sounds so delicious I want to make it all over again!
this sounds amazing! definitely going to give it a try!
Pingback: Grain-Free Carrot and Squash Bread « Our Life in Food
This was fantastic! I loved the texture….so dense and moist. And an awesome cinnamon flavor. Thanks for the recipe!
Brilliant, so glad you liked! Thanks for coming back and telling me
Did you really mean a 9×11 in loaf pan? I’ve never seen one of those. Standard is more like 9×4.5.
You are quite right Poppins! I must be losing my mind…thanks for pointing it out
I had one other question. I just made this, and it was absolutely delish. However, it came out very flat. Should I have put in a leavening agent (i.e baking powder)?
I’ve tried it with baking powder and it didn’t make much of a difference. Unfortunately with coconut flour, you just aren’t going to get a very high or fluffy loaf, it’s too dense. That said, you could always try upping the ratio of veg to flour and play around with it. If you have any success please report back from the trenches!
Pingback: Chocolate Chip Banana Bread | Things My Belly Likes
Pingback: Parsnip & Walnut Cake | Things My Belly Likes
How would this bread keep for hiking and camping?
Hi Ravyn, I’d say it depends on what kind of temperatures you’re in. I have to keep everything in the fridge because I’m south and it’s hot year round. If you’re going camping at normal, cool temperatures and keep it in a sealed container it’ll be fine for a few days. I was still eating mine about 4 days after baking. Hope that helps, enjoy your hike!
I made this tonight in a loaf bread pan, substituting the butter with Earth Balance. It was a bit more watery before baking so I added additional almond flour to get it thicker. Came out amazing! I drizzled a bit of honey on top after baking, it was sheer heaven!!!