For me, one of the hardest things about transitioning to a gluten and grain free diet was having to relearn how to bake without traditional flours and yeast. Prior to having to switch to eating this way due to an IBD diagnosis, I baked my own sourdough bread every week, made homemade pasta and always made my own pizza dough from scratch. A nice crunchy loaf of bread and olive oil was always on my counter for appetizer hour.
On the SCD diet, I am limited to only almond flour and coconut flour. In my early days of learning how to work with these flours, there were little successes and many flops where I just wasn’t happy with taste and texture. Fast forward a few years and I have finally created a universal gluten and grain-free bread that can be used in many dishes.
This bread is great toasted with butter and jam or made into french toast for breakfast, crisped up to dip into a soup, cubed and dehydrated into croutons for salads and stuffing, or broken up and used in any dishes that call for breadcrumbs.
Ingredients
4 eggs
1/2 cup cooked butternut squash
1/2 cup cashew butter or almond butter
2 tbsp honey
2 tbsp olive oil
1 tsp apple cider vinegar
2.5 cups balanced almond flour
1 tsp baking soda
1 tsp salt
Directions
Preheat oven to 350ºF. Line a loaf pan with parchment paper, or place a silicone loaf pan on a baking tray.
Combine eggs, squash, cashew butter, honey, olive oil, apple cider vinegar in a high speed blender and mix to form a smooth batter.
Combine almond flour, baking soda and salt in a mixing bowl. Add wet ingredients and stir to combine.
Pour in loaf pan and bake for 40-45 min or until the top is golden brown.
Bread will keep in fridge for up to 10 days. It also freezes well in individual portions or as a whole loaf.
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