my lavender blues

October 19, 2017

Savory Butternut Squash, Sage & Tahini Gluten Free Bread

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).

SO. This bread: Savory Butternut Squash, Sage & Tahini Gluten Free Bread. AND ITS MOIST. Apologies if you despise that word, so let me say it again a little more slowwwly, moooiiiiiiissssssssssssssssssst.

Recipe Notes:

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.

Savory Butternut Squash, Sage & Tahini Gluten Free Bread
Nutrition Information
  • Serves: 8 slices
  • Serving size: 1 slice
  • Calories: 285
  • Fat: 25g
  • Saturated fat: 3.6g
  • Carbohydrates: 12.3g
  • Fiber: 3.4g
  • Protein: 6g
Prep time: 
Cook time: 
Total time: 
Gluten Free savory butternut squash bread made with tahini and sage makes for a high protein and nutritious breakfast or wonderful snack alongside lunch and dinner. Healthy and delicious!
Ingredients
  • 2½ cups butternut squash cubes
  • ⅓ cup olive oil + ¼ cup olive oil
  • 2 cups gluten free rolled oats
  • ¼ cup flax seed meal
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • ½ tsp ground sage
  • 1 tsp kosher salt
  • ¼ cup tahini paste
  • 2 large eggs
  • Optional Toppings:
  • 1 tbsp pepitas
  • 1 tbsp shredded sharp cheese (parmesan, asiago, etc)
Instructions
  1. Preheat oven to 375 and line an 8" x 4" loaf pan with parchment paper.
  2. In a high powered blender add your two cups of butternut squash and ⅓ cup olive oil and blend until almost fine pieces are mixed. Remove and set aside.
  3. In the same blender (you may rinse real quick) add your oats and pulse until grounded. Next add your flax seed meal, almond flour, baking powder, baking soda, ground sage, garlic powder and salt. Blend until mixed together.
  4. Next add your tahini, butternut squash shreds, remaining ¼ cup of olive oil and eggs.
  5. Blend until all ingredients are combined.
  6. Pour ingredients to prepared loaf pan. Top with optional Pepitas and cheese.
  7. Place into oven for 45 - 50 minutes.
  8. Remove from oven and let cool for 20 minutes in pan. Remove from pan and let cool on a wired rack.
  9. Eat alone or with a sweet or savory spread.

 

  1. Twice Baked Butternut Squash Boats with Ham & Leeks

    November 10th, 2017 at 3:00 am

    […] my first meal back in the kitchen, why wouldn’t i cook with butternut squash? only my last three recipes have been squash related so that’s not like an overkill or […]

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