Paleo butternut squash raisin loaf – sugar free, gluten free

 

Originally this was meant to be a pumpkin bread, when I tried to get pumpkin I could find any – maybe pumpkins didn’t do well this year and there is a shortage?

Since butternut squash is similar I just used that instead. I wanted to have the cosy autumn feeling that fresh raisin bread with butter and jam gave me and my family when I was little. Around this time if year/ November yeast breads with raisins are available in every german bakery in various forms. I just made the recipe below up, it is not with yeast but it has the raisins and spices that make me feel warm.

 

Makes: one small tin loaf

Prep time: 20 min (once raisins and butternut squash are ready)

Cooking: 55min

Cooling time: 60min

Ingredients:

• 50g raisins soaked in water (and 18g amaretto- not essential), best soak for 24hours (if you like lots use more)
• 375g cooked butternut squash (flesh only- remove seeds and skin)
• 84g coconut oil melted
• 6 medium eggs (separately whisk egg whites)
• 178g Chestnut flour ( you can use Almond flour instead, change the 40g Almond flour for coconut flour)
• 40g Almond flour
• 1-2 tsp Cinnamon
• 1/4 tsp Nutmeg
• couple drops Vanilla essence
• 1/4 tsp baking powder
• 8 tbsp of the soaking water
• 1-2  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

 

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

 Instructions:

1. pre-heat oven to 180 degree celsius
2. separate eggs, beat the egg whites stiff
3. in a separate blow add the egg yolks with the spices (if you don’t like them just use what you do like instead) baking powder, 8tbsp of soaking water and melted coconut oil in a bowl and mix until smooth and well combined.
4. add the cooked butternut squash flesh, mix until smooth
5. add Chestnut flour, sift the  almond flour into the started batter – mix until you get a thick batter.
6. add the fluffy egg whites, lift then under without beating the air out
7. fill into a buttered and floured loaf pan, or make a liner with grease proof paper
8. bake for around 55min, turn tin around at half way point to ensure even browning. check that the cake is cooked through by piercing the loaf in the middle with a knitting needle or a skewer – it should come out without any wet batter on it.

Serve the loaf slightly warm with grassfed butter or clotted cream, add home made jam or honey for extra special treat time.

Tip:

• the loaf keeps well in the fridge for a few days (5)
• slices can be re-heated in the toaster (finally found a new use for the toaster other than doing glutenous bread 😉 ) or the oven
• the loaf can be frozen; best to cut slices and layer them in a box or freezer bag with grease proof paper so you can get them out individually
• this loaf makes great snack when out and about or traveling, just add a thick slice of butter between two slices.

 

What is your autumn/ winter go to recipe when you are reminiscing in the past?

MK xx