Butternut squash soda bread (GF, DF, plant-based)
If you are avoiding gluten, you may be missing the comfort of some squidgy freshly baked bread. Many gluten-free breads can be a little dry. This is an easy, fairly foolproof recipe that hits the spot.
Don’t let the butternut squash put you off! It works a bit like carrot cake, you really don’t know it’s there.
The bread is nicest fresh, but can be stored in an airtight container for up to 2 days.
It’s a good snack when combined with a cup of ayurvedic tea. The high protein and fibre content of the bread, due to the quinoa flakes and the squash, helps to balance blood sugar levels.
For the plant milk, aim to use soya if possible. It has the highest protein content and when combined with the vinegar, produces a great buttermilk substitute.
Ingredients
1 butternut squash
2 stalks of fresh sage leaves
150g gluten free plain flour (eg Dove’s)
100g quinoa flakes
150g gluten free self raising flour (eg Dove’s)
1 tsp bicarbonate of soda
200ml plant milk (any will do, but soya works best)
1 tsp cider vinegar
2 tbsp pumpkin seeds
2 tbsp maple syrup (optional)
1 tbsp olive oil
1 tsp salt
Method
Preheat the oven to 180 degrees fan.
Peel and coarsely grate 200g of the butternut squash. Keep to one side.
Strip the sage leaves from the stalk and finely chop.
In a large bowl, combine both the flours, the quinoa flakes, the bicarbonate of soda, and salt. Mix well.
Add in the butternut squash, sage and pumpkin seeds.
In a jug or bowl, whisk together the milk, vinegar and maple syrup (if using). Pour into the bowl of dry
ingredients and use your hand to bring it swiftly together into a sticky but manageable dough.
Form the dough into two rough ball shapes. Let them sit for 5 minutes.
Transfer to a baking tray and refine the shapes to form tighter, rounder loaves. Lightly brush with olive
oil and cut a deep cross into the top of each (allows them to rise evenly).
Transfer to the oven and bake for 30 minutes, or until the base sounds hollow when tapped.
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