I’m a huge fan of baked goods. Who isn’t, really? Unfortunately, most of them are full of gluten and other things that I can’t have. This means, I’m always on the lookout for delicious, healthy gluten free goodies to make for my family. And if that recipe includes veggies, then I’m absolutely going to try it. So when I got a chance to review* Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne, I jumped at it, and I’m so glad I did. It was in this glorious book that I found this fantastic recipe for maple glazed butternut squash bread.
Y’all, this butternut squash bread is so amazing. It’s moist, it’s sweet, and oh so delicious. And made with squash, why have I never thought of this?! It totally counts as a serving of vegetables, right?
Butternut squash is a great ingredient to use for baking because it’s high in antioidants, boosts your immune system and reduces inflammation, and contains lots of vitamin A, with decent amounts of vitamin C, manganese, potassium, and magnesium as well.
- 1 small butternut squash (1-2lbs), halved and seeds scraped out
- 1/4 cup melted coconut oil
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/3 cup packed dark brown sugar
- 1/3 cup maple syrup
- 4 large eggs, separated
- Glaze (Optional)
- 1 cup confectioners' sugar
- 6 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- pinch of kosher salt
- 1/2 cup toasted pecans or walnuts, chopped
- Preheat oven to 400 degrees.
- Roast squash, cut side down until tender, 50-60 minutes.
- Once cooled, scoop into a food processor and process until smooth.
- Reserve 3/4 cups of squash puree for the recipe. Save the rest.
- Reduce oven heat to 350 degrees.
- Oil a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on each side.
- Whisk together flours, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, stir together brown sugar and coconut oil. Add squash puree and maple syrup.
- Add egg yolks and whisk to combine.
- Fold dry ingredients into wet ingredients and set aside.
- In a clean bowl, beat the egg whites to medium peaks, 2-3 minutes.
- Stir a third of the egg whites into the batter to loosen it, then carefully fold the remaining egg whites into the batter.
- Transfer the batter to prepared cake pan.
- Bake until a toothpick inserted into the center comes out with moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a rack to cool.
- Whisk together confectioners' sugar, maple syrup, coconut oil, salt, and enough water (just a drop or two) to make a smooth, pourable glaze.
- Using the parchment, lift the cake out of the pan.
- Drizzle the glaze over the top, then sprinkle it with the nuts. Let it stand at room temperature to set before serving.
- Optional: Sub 3 cups of gluten free all purpose flour for almond flour, oat flour, baking powder, and baking soda.
- Sub coconut palm sugar for brown sugar and omit glaze for refined sugar free.
Y’all… this cake is so moist. It’s light and airy instead of dense like most gluten-free cakes. You can also use another type of squash (or even pumpkin!) instead of butternut. Acorn squash and sweet potatoes would be amazing; substitute as you see fit!
What’s your favorite way to use veggies as a treat?
*I was given this book by Blogging for Books in exchange for my honest, unbiased review. All thoughts & opinions are my own.