All the pumpkin/squash bread recipes that I see on the web are so sweet for us that they are more of desserts than breads. So I had to do some playing around to come up with a 'not-sweet' version of squash bread. This one is more of a savory bread/loaf with no added sweeteners. It is made with buckwheat, so is gluten-free as well, but it could easily be adjusted for other grains/flours.
Winter Squash Buckwheat Breakfast Loaf
- Buckwheat groats - 1 cup
- Filtered water - 1 cup
- Apple cider vinegar - 1 Tbs.
- Coconut shredded - 1/2 cup
- Coconut oil - 2 Tbs.
- Winter squash - 1 cup ( I used butternut squash, peeled and shredded)
- Sea salt - 1/2 tsp
- Baking soda - 1 tsp.
- Lemon juice - 1 Tbs.
- Mix the buckwheat groats with water and apple cider vinegar and leave on your counter top for few hours or overnight to soak well.
- Grind the soaked buckwheat along with the soaking liquid, coconut, coconut oil and salt to a very fine batter.
- Transfer to a bowl and add the grated squash and mix well.
- Mix baking soda and lemon juice in a small cup and add to the batter and mix well.
- Grease a loaf pan with a pat of coconut oil.
- Pour the batter and bake at 350 degrees for about 45 minutes or till a toothpick test at center comes out clean.
- Cool down on wire rack. Slice and serve.
- Drizzle raw honey on top for those who want some added sweetness.
- Enjoy !!
Quick Cranberry Jam
- Fresh Cranberry - 1 cup
- Dates/Raisins - 1/3rd cup (or more depending on how sweet you would like it)
- Fresh ginger root - 1 tsp (grated)
- Pink Himalayan salt - a pinch
- Virgin cold pressed coconut oil - 1 Tbs.
- Start cooking cranberry and chopped dates/raisins along with salt and grated ginger in a pan over medium heat. Cook covered, checking and stirring in between so as to not burn then.
- Once cranberries are popped, and dates are softened, remove from flame.
- Mash with the back of a spoon, add coconut oil and mix well.
- There, you have your quick'n'easy cranberry jam!