Butternut Squash Loaf

This loaf is healthy and delicious: free from gluten, eggs, dairy, and refined sugar! We love it and hope you do too!

What you need to make this:

• 1 ¾ cups almond flour

• ¼ buckwheat flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

• 1 ½ teaspoons ground cinnamon

• ¼ cup coconut or avocado oil

• ¾ cup monk fruit sweetener

• 3 tbsp ground flax or hemp seed

• 2 flax eggs and/or Bob's Red Mill egg replacers

• 1 ½ cups butternut squash puree

• ¼ cup water

What you need to do to make this:

1. Preheat oven to 350°F & line a loaf baking tray with clean parchment paper.

2. In a mixing bowl, whisk together dry ingredients: flour, baking soda, salt, monk fruit sugar, nutmeg, cloves, ginger and cinnamon.

3. Then add wet ingredients: oil, eggs, squash, and water to the same bowl and mix until well combined.

4. Pour the batter into the prepared loaf pan and bake for 45-50 minutes until a toothpick inserted in the center comes out clean.

5. Remove from the oven and allow the bread to cool completely before enjoying

6. Store covered at room temperature for 3 days or in the refrigerator for up to 1 week.

I love to see you enjoy my recipes! If you make this recipe please take a photo and tag @yourbestlifewithlisa on Instagram.