November 24, 2013

Winter Squash Buckwheat Breakfast Loaf w/ Quick Cranberry Jam

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! 

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