Gluten-free Paleo Bread with Squash


I love baking my own bread. It is actually very easy. And putting extras inside the bread makes it so much tastier and healthier!

For this recipe, you first need to boil/steam/bake a piece of butternut squash. How big depends on your preferences, but think of about a 4-5 inch slice of a medium-large squash.

Mix the dry ingredients:
1 cup almond meal
2/3 cup ground flaxseed
1/3 cup arrow root flour (easy to find in Asian foodstores)
1 tsp salt
4 tsp baking powder or 1 tbsp bicarbonate
1 tbsp psyllium husk
1 tbsp potato fiber
Optional: 3 tbsp hemp powder

Once the squash has cooled down, mix it with the moist ingredients.
Approx. 1.5-2 cups boiled butternut squash
4 egg yolks
4 tbsp olive oil
Approx. 1/3 cup coconut milk

Whip the 4 egg whites until hard.
Stir in the liquid mix to the flour blend. Fold in the hard egg whites gently.

Pour in a muffin oven mold, with or without paper forms as you prefer (I used a silicone form and then don’t need aditional paper).
Bake in the center of the oven at 340F approx. 20 min (check with a toothpick – when it comen out clean, the bread is ready, but you can leave it in longer if you want it to get golden).

Once they have cooled, you can freeze them. Thus you always have lovely home-made bread at hand!


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