Gluten-Free Banana Squash Bread – Recipe Included

The following is a post from Peter’s wife, Katrina.

What do you do when your neighbor gives you a bunch of eggs from his free-range chickens and you also have about 30 yellow squashes that you just picked from your organic garden? Why… you invent a new recipe. At least, that’s what I did.

As you know, I’ve been vegan for about fifteen years. But recently several of our neighbors have not been able to eat all the eggs that their chickens are laying. So, we received some and I didn’t want them to go to waste. The dogs enjoyed eating raw eggs on their meals, but we still had some left over. That’s when I decided to create a new recipe using these fresh, free-range eggs and our own organic yellow squash. I am amazed at how well it came out and just had to share with all of you. Enjoy!

 

Katrina’s Gluten-Free Banana Squash Bread

Dry ingredients:

1 ½ cups Trader Joes Cashew Meal (I think Almond meal would work also but I haven’t tried it.)

3 tbsp. Gluten-Free all-purpose baking flour

2 tsp. cinnamon

1 tsp. baking soda

¼ tsp. sea salt

¼ tsp. nutmeg

Wet ingredients:

3 eggs – beaten

¼ cup honey or maple syrup

1 banana – ripe

1 cup shredded yellow squash (You can substitute zucchini, but you must squeeze all the water out first.)

Directions:

1. Place all the dry ingredients in a large bowl and mix well.

2. Place all the wet ingredients in a smaller bowl and blend until a bit frothy. (I use a stick blender for this and it works perfectly.)

3. Add the wet ingredients to the dry ingredients and blend well. Don’t leave any lumps.

4. Preheat your oven to 350 degrees F.

5. Lightly rub coconut oil on the inside of a 9”x5” loaf pan

6. Pour batter evenly into pan.

7. Bake for 30 – 35 minutes. Check to see if it is done with a toothpick. The toothpick will come out clean when done, but don’t go longer than that.

8. Remove from pan and cool.

Truth be told, I tried a slice while it was still warm and it was heavenly. This is a moist bread and it almost melts in your mouth. When it cooled down I wrapped it in wax paper and put it in a plastic bag in the refrigerator. I put several loaves in the freezer also and they froze and thawed perfectly.

So, this is my first non-vegan recipe in over a decade. I hope you like it. Honestly, I still feel most comfortable eating a vegan diet and will continue sharing my vegan recipes in the future. But, this is what we had on the farm and I honored the gift we received from the free-range chickens that laid these awesome eggs.

 

Wishing you a beautiful and blessed day,

Katrina