Wet Ingredients:
1-3/4 cup baked cooled butternut squash (or pumpkin, or winter squash)
½ cup coconut oil, melted
½ cup raw, organic honey
6 whole large eggs
1 cup carrots, peeled, shredded and riced (3 large carrots)
Dry Ingredients:
1 cup coconut flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
The winter squash should be baked ahead of time. Remove stem from squash, cut in half. Remove seeds and strings using a melon baller. Lie face down in a large flat casserole dish and bake at 350°F until fork tender. This will take about 30 minutes. Scrape the flesh from the skin and cool. At this point I like to portion into one cup amounts and freeze for later use.
Preheat oven to 325°F.
Grease a glass loaf pan (I used this one:Pyrex 213 Glass 1.5 Quart Loaf Bakeware Dish – 8 1/2 inches x 4 1/2 inches x 2 1/2 inches) and line with Unbleached Parchment Paper. Lightly grease the parchment paper. This makes removing the loaf simple and ensures that it will remain intact.
The ingredients in this recipe will blend together best if everything is at room temperature; otherwise, the coconut oil may clump.
In a large mixing bowl place squash, 1/2 cup coconut oil, 1/2 cup honey and eggs. Using a mixer, whip until all ingredients are mixed together thoroughly.
Peel 3 carrots. Shred and place in food processor, pulsing until the carrots are in very small pieces, similar to rice. Add the raw carrots to the wet ingredients.
In one bowl place all the dry ingredients. Mix together with a whisk so that the spices are mixed throughout.
Add dry ingredients to the wet ingredients, using your mixer blend together until thoroughly mixed. The mixture will thicken as the coconut flour absorbs the fluids.
Allow to set for 5 minutes.
Spoon the thick batter into the loaf pan and smooth the top. Ideally your batter fills the loaf pan right to the top, it will rise just a small amount, about 1/2″.
Bake for 1 hour and 10 minutes or until browned on top and a toothpick inserted comes out clean.
I also used my thermometer to test for doneness and the outer wall of the loaf was at 209°F while the middle was at 190°F.
Allow to rest about 10 minutes before carefully removing to a cooling rack.
You can read the original post here: http://gapsdietjourney.com/2012/10/recipe-pumpkin-bread-gluten-grain-dairy-sugar-free-gaps-friendly/
