i’m currently in mourning over celebrating my twenty-first birthday for the ninth time.
my age bracket on paper has officially changed and i’ve been having thoughts of impending doom since my d-day. i wish i could say this was an exaggeration of my current thoughts, but it’s not. however. I’ve also been watching “The Man in the High Castle” right before I go to bed while sipping on Elderberry infused tea and I’m pretty sure this may or may not have something to do with it…..
that elderberry is nothing but a bad trip after a dark show, yet somehow i put myself through this self torture knowing the potential outcome: complete insomnia paired with sweaty palms and self induced heart palpitations.
talking about ringing in a new decade with grace, no such thing, womp.
On a lighter note. IT’s FINALLY FALLISH. And I couldn’t be more pumped. and I can continue to embrace my butternut squash addiction. yet now it is a little more justified. i hope you love it as much as i do………………. because that’s basically all i use in my recipes. also because i’m on this thing called “eating better so I can fit into last years winter wardrobe because broke girls broke” and butternut squash literally slays in that department (and keeps me feeling full and satisfied).
I have a hard time with gluten free bread because of texture. When I eat bread, or like a speciality bread, the first thing i look for is its density, crumb and moisture content. Weird probably but I’m a sensory child and something can have the best flavor in the world but if the texture is not there, I’m out.
I was looking for a texture comparable to zucchini bread/banana bread, etc. I used shredded raw butternut squash (actually ended up processing it with my vitamix to cut the time in half). Olive oil for my fat (because of health and flavor) And then my favorite mix of gluten free rolled oats (processed myself), flax seed meal & almond flour.
I also used tahini paste for extra protein and nutty flavor that would compliment the butternut squash.
I also used ground sage to give a little more worth and dynamic in this bread. I wanted bold yet subtle hints of flavor with every bite.
ALSO: You can serve this with savory and sweet toppings. Sweet as in fig jam, honey, dates, etc. Something probably in that department. And then butter, hummus spread, really anything you name here would be great on top as well! It is wonderful at room temperature or toasted in the broiler for continual eating (if you have any leftovers). I like mine with a hint of sweetness in the morning and savory in the evening.