21 December 2011

Coconut Spiced Squash Bread



Hi everybody! Hope you all had a great holiday!
I know I sure did!



Even though Christmas is over, it doesn't mean that we can't enjoy pumpkin spice and everything nice all winter long!


Here's a delicious recipe for Coconut Spiced Squash Bread.
Use freshly roasted pumpkin or butternut squash. Or try a different squash altogether!


Whenever I roast squash for dinner, I always makes sure to roast a little extra to set aside for baking! Roasted pumpkin freezes extremely well.


Enjoy! :)
 






INGREDIENTS

3 Tbsp ground flax seeds (brown or golden) mixed with 1/2 cup water

Dry
3 cups + 1/4 cup spelt flour
1/2 cup shredded coconut
1/3 cup pepitas
1 tsp ground cinnamon
3/4 tsp freshly grated nutmeg
1/2 tsp ground dried ginger
1/4 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt

Wet
390 grams well roasted pumpkin or butternut squash, pureed
2 cups sugar, I like a mix of cane sugar and brown sugar
1/2 cup applesauce
1/2 cup sunflower oil
1 tsp molasses
2 tsp pure vanilla extract
1/2 tsp coconut extract

Topping : Sprinkle pumpkin seeds, vanilla powder and coconut



DIRECTIONS

Preheat oven to 350 degrees.
Line 2 standard sized loaf pans with parchment paper.
Combine the flax and water. Set aside.
In a large mixing bowl, whisk the dry ingredients until smooth.
In a separate mixing bowl combine the wet ingredients and mix in the flax mixture.
Add the wet mix to the dry mix and gently stir until the flour is well incorporated into the batter.
Pour into the prepared loaf pans and sprinkle with pumpkin seeds, vanilla powder and coconut shreds.
Bake for about 50 minutes or until a toothpick inserted into the center of each loaf comes out clean.




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