FLOURLESS PUMPKIN BREAD

I developed this recipe for those times when I prefer to eat on the lower carbohydrate spectrum. Also, I had an abundance of butternut squash accumulating from my CSA boxes in the fall. You could potentially use any winter squash or pumpkin flesh instead, and even canned pumpkin puree. This recipe is friendly for those on a mild ketogenic diet, as its carbohydrate to protein to fat ratio is 19%-16%-65%, respectively. Each slice has about 3g of net carbs. I don’t add any sweetener to it, I find the sweetness from the squash to be enough, but if you prefer it sweeter, maple syrup or honey go well with this recipe.

Makes 1 loaf

INGREDIENTS

• 1 cup butternut squash puree (from a roasted squash or canned)

• 1/2 cup almond butter

• 4 eggs

• 2 tablespoons chia seeds

• 1 tablespoon cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground cardamom (if using whole cardamom, grind seeds from 4 pods)

• 1/2 teaspoon salt

• 1 1/2 tablespoons apple cider vinegar

• 1 teaspoon baking soda

• 3-4 tablespoons pumpkin seeds

**Note: if using sweetener, add 1/4 cup of pure maple syrup or honey

For the butternut squash puree:

If using fresh butternut squash, pre heat the oven to 350 degrees F. Cut in half and scoop out the seeds. Place cut-side down on a baking sheet lined with parchment. With a fork or a knife, pierce through the skin a few times to let steam out. Roast until the squash is visibly soft or pierce with a knife to make sure. Remove from the oven, allow to cool and scoop out the flesh.

Pre-heat the oven to 350 degrees F & line a loaf pan with parchment paper.

In a large mixing bowl, combine the squash, almond butter and eggs (if using sweetener, add here). Mix well, add the rest of the ingredients, except the pumpkin seeds, and mix again to obtain an even batter.

Pour the batter into the baking pan. Top with pumpkin seeds.

Bake until firm and golden, about 40 minutes.