GAPS Legal Bread Made with Butternut Squash

[et_pb_section fb_built="1" _builder_version="3.0.47"][et_pb_row _builder_version="3.0.48" background_size="initial" background_position="top_left" background_repeat="repeat"][et_pb_column type="4_4" _builder_version="3.0.47"][et_pb_text _builder_version="3.17.2"]Some of the best things can come from experimentation and mishaps, and this nut free GAPS legal bread is no exception. A slight mishap in measuring in the kitchen left me with a more liquid mixture than I was planning to use, and instead of enlarging it to a giant batch of GAPS pancakes, I instead decided to experiment with making a nut free GAPS bread. This simple recipe only has 3 ingredients, and is surprisingly rich and delicious, and quite unlike a quiche. At the end of the recipe I have some suggestions for how you can eat it, but I also learned that it makes a great quick food on the run. It has a plain and sensible quality when eaten sliced and cold. All the ways I tried it were good (and I think will be well liked, especially if one is fond of bread pudding), but my favorite way to enjoy this turned out to be sliced and cold. If you come up with other ways to eat it, but sure to let us know in the comments below! I hope you enjoy this nut free GAPS legal bread! [/et_pb_text][et_pb_text _builder_version="3.17.2"]

Nut Free GAPS Bread Recipe Ingredients

  • 1 Butternut Squash

  • 3 Farm Fresh Eggs

  • Fat such as lard, butter or sour cream

  • Food Processor or Blender

Directions

[/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1332.jpg" _builder_version="3.19.17"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Preheat oven to 425.Cut butternut squash into halves. De-seed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/09/IMG_1368.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Generously grease glass loaf pan with fat such as lard or butter.Add squash, eggs and fat to blender. For every 1 cup of squash, add 3 eggs and 1 tbsp of fat. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1384_edited_small.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Add above mixture to loaf pan. Bake at 425 for 25 - 30 minutes until a knife inserted in the center is clean and it doesn’t jiggle in the middle. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1489_edited_small.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Let bread cool. Using a knife, scrap around the edges of the pan.Slice bread in pan to remove.Eat as is. Note: this is a heavy and squash rich recipe. See variations below! [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/IMG_1658_edited_small.jpg" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]Variations:Crumble the bread into a bowl, top with yogurt and berries. Drizzle honey or date syrup over the top.Sprinkle cinnamon over the top. Add crushed crispy nuts of your choice (I added walnuts) Drizzle honey or date syrup over the top. Add berries to the side if you want. [/et_pb_text][et_pb_image src="https://www.bewellclinic.net/wp-content/uploads/2018/10/nutfreebreadpinterest.png" _builder_version="3.17.2"][/et_pb_image][et_pb_text _builder_version="3.17.2"]

Nut Free GAPS Bread

IMG_1489_edited_small-150x150.jpg
  • 1 Butternut Squash

  • 3 Farm Fresh Eggs

  • Fat, such as lard, butter or sour cream

  • Food Processor or Blender

  1. Preheat oven to 425.

  2. Cut butternut squash into halves. De-seed and bake face down on a parchment lined baking tray for 40 minutes at 400 degrees until very soft.

  3. When squash has cooled and can be handled, scoop out the flesh with a spoon into a large bowl.

  4. Generously grease glass loaf pan with fat such as lard or butter.

  5. Add squash, eggs and fat to blender. For every 1 cup of squash, add 3 eggs and 1 tbsp of fat.

  6. Add above mixture to loaf pan. Bake at 425 for 25 - 30 minutes until a knife inserted in the center is clean and it doesn’t jiggle in the middle.

  7. Let bread cool. Using a knife, scrap around the edges of the pan.

  8. Slice bread in pan to remove.

  9. Eat as is. Note this is a heavy and squash rich recipe.

Variations:

Crumble the bread into a bowl, top with yogurt and berries. Drizzle honey or date syrup over the top.

Sprinkle cinnamon over the top. Add crushed crispy nuts of your choice (I added walnuts) Drizzle honey or date syrup over the top. Add berries to the side if you want.

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