Rosemary, Lavender, and Tarragon Butternut Squash Loaf

Good afternoon ladies and gents, today we’re baking bread.  I’m a huge squash fan and I might as well admit it now.  With all those foods I can’t eat, it is my safe haven.  My family might be sick of squash at this point because I’ve made some variation of it nearly every day for at least one of my meals this week but, hey, you gotta do what you gotta do.

Side note: I hope you all enjoy the spooky touches I added to the image.  I mean, Halloween is right around the corner.  I can feel it in my bones.  Wow I am hilarious.

Not to toot my own horn but coming up with your own bread recipes are hard, and yet I came out on top.  Unlike “omnis” (omnivores) or people without egg/dairy allergies & sensitivities I can’t rely on milk and eggs to do the heavy lifting.  It’s a lot of trial and error and research at the beginning until you get a feel for it, then it’s almost* second nature. For this recipe I would not recommend substituting other flours as that will completely change the recipe and proportions.  I’ll probably come back to this recipe at another time and experiment with flour substitutes and if they work I’ll make a note, but for now, use the chickpea (garbanzo) and coconut flours as directed.

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¹ As for the egg substitute, Psyllium Husk Powder, I’m sure not many of you know what that is or where to find it.  I had no luck at Whole Foods, and I don’t like shopping there due to the fact they are owned by Amazon for ethical reasons.  I found it at my local grocery store of all places.   The amount I use below is the equivalent of 2 eggs.  The brand I bought is Bob’s Red Mill but if you can’t find it/don’t want to go shopping for it you can always use your favorite egg replacement, Flax or Chia seed & water, or reduced aquafaba (a.k.a chickpea water). ¹

² I really prefer to use aquafaba because it’s so cheap and that means I can make hummus or roasted chickpeas while my bread is baking.  Not to mention it is conveniently easy to locate.  To reduce the aquafaba you must first shake the can to get all those lovely starches out from the bottom. After, crack open a tin of chickpeas and drain the water in to a clear measuring cup so you have an idea of how much you started with since you will be reducing it by about 30-50%.  Save the beans for Pour the contents on to a small skillet, preferably non-stick, and set the burner to low/medium heat.  Let it simmer, stirring occasionally, until it has reduced by the correct proportion.  Carefully pour it back into the clear measuring cup to double check it has reduced by the proper amount before popping it in the fridge to let it cool while you prepare your dry ingredients.  There you have it.  Eggs out of bean water!²

Ingredients

  • 1 & ¼ cups chickpea flour
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • just shy of ¼ tsp rosemary
  • 1 tsp baking powder
  • ¼ tsp tarragon
  • ¼ tsp Lavender
  • 1 & ¼ cup butternut squash purée (fresh is best but canned works as well)
  • 1 & ½ tsp stevia extract baking blend (if using cane sugar use 2x as much , it will change nutrition information)
  • 1 tsp psyllium husk powder & ½ cup water (for alternatives and substitutions see the paragraphs labeled 1 & 2)
  • use 1/3 cup sugar free ~ original So Delicious coconut milk or milk of choice
  • 2 tbsp extra virgin olive oil. (note: 70% extra virgin olive oil isn’t actually what it claims to be. If you have allergies or just don’t like being ripped off here’s a link to the real stuff. California requires testing for non-imported oil to be sold)
  • 1 tsp MTC oil (or an extra tsp of extra virgin olive oil)

Method

  1. Pre-heat oven on convection to 375°F
  2. In a large bowl combine the flours, baking soda, baking powder, rosemary, tarragon, and lavender (if you don’t have access to these spices individually try it with ¾ tsp Herbs De Provence)
  3. In a separate bowl combine the purée, sugar blend, psyllium husk mixture, extra virgin olive oil, and MTC oil until smooth.
  4. add the wet ingredients to the bowl containing the dry ingredients and stir until just combined
  5. Line loaf pan with parchment paper, then pour the dough into the pan and cook for 40 minutes or until a toothpick stuck in the center comes out clean.
  6. Enjoy!

 

 

~ Lily

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