Another recipe, I heavily relied on for my breakfasts this year. Not being able to have bread (due to my yeast infection) has been challenging to say the least, but luckily I came up and also found some great recipes that still gave me a bit of life…LOL
I mean life without toasts is not fun! But you gotta do what you gotta do to heal. This fabulous Almond and Squash Bread is pretty amazing for breakfast but also snacks !
When it comes to breakfast, I like having big savoury meals, with proteins, fats and slow released carbs. So if Im not having eggs, I would have this bread with either smoked salmon, sardines, avocado, aubergines or sautes mushrooms. Anything savoury, nutritious and yummy…. Even just a spread of Hummus is great on this bread.
Give it a try and let me know your thoughts x
1 cup of mashed Pumpkin (roast them first)
2 ½ cups of grounded Almonds you can use store bought)
1 tbsp of Coconut Oil
Salt to taste
Mix your eggs and squash puree until you get a smooth consistency. Then add your almond meal and the salt.
Mix well until you get a even texture. You can use your food processor (low) or handheld mixer for this. I usually just use a wooden spoon to mix as I like having bits of pumpkin in my bread.
Pour your texture in your baking pan and put in the oven at 160. Depending on your oven this should take 45min to 1h