Ahh! It's been awhile. I have been so busy going through yoga teacher training, and dealing with my skin issues again (sigh!) that I have not had much time to post or explore new recipes the past few months. My skin flared up really badly again near the end of summer and into fall, and I have been working with a functional medicine doctor to eliminate triggering foods from my diet. I am officially sugar-free, gluten-free, grain-free, and dairy-free. Additionally, no coconut or peanut products. I do not have a time frame for how long I need to be on this diet, but it is working for me and I am having no issues making delicious meals without those ingredients. Therefore, I will be posting recipes based on this diet. I have come up with a completely grain-free, gluten-free seed bread that I am sharing with you today.
I have been receiving pounds upon pounds of butternut squash from my farm share, hence why I made butternut squash bread. You can substitute pumpkin, acorn squash, sweet potato, etc.
1 cup ground flax seeds (I buy flax seeds whole and grind them in a coffee grinder at home - saves $$)
1/2 cup ground chia seeds (same as above)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup maple syrup
1/2 cup ghee (clarified butter)
1 cup smashed butternut squash (I boiled some butternut cubes and then smashed with a fork)
Preheat oven to 350 F degrees. Combine and stir dry and wet ingredients in separate bowls. Pour wet ingredients into dry ingredients. Stir until combined and pour into greased loaf pan. Bake for 50 minutes at 350.
*sugar free *dairy free *gluten free *grain free