Healthy Butternut Squash Chocolate Bread, that you can feel good about eating!

 

‘Tis the time of year for baking some yummy treats! For those of you who follow me on Instagram, you will have noticed by now that I like to bake with butternut squash! ūüôā

It’s the perfect ingredient in my opinion to create yummy yet nutritious treats for you and your family.

Issey (my 4-year-old) loves butternut squash desserts and she will happily choose this over something store-bought, which is a mom win ūüôā I like to use butternut squash because it’s a great filling substitute and you’re also getting more nutrients into your diet. For example, butternut squash is loaded with vitamin A, contains half your recommended daily intake of vitamin C – which is good for your skin, so will keep us moms looking young and healthy!¬† And what I find amazing is that a¬†protein found in butternut squash has been found to inhibit the growth of melanoma¬†(skin cancer) cells, making it a potential anticancer agent.¬†

Overall, butternut squash is high in antioxidants, it’s immune-boosting and can lower inflammation! (and you know what I always say about inflammation…. it is the root of all disease…)

And, lastly why I love this recipe so much is that you can just throw all ingredients into one bowl and you’re done, this is how I like to bake!! This bread is super allergy friendly, vegan and shred-friendly (for those moms in our shred group), gluten and dairy free!!¬†

So I know you need to have this recipe asap! so here it is:

Ingredients

Wet Ingredients
  • 1 medium butternut squash (previously baked in the oven and cooled)
  • ¬ľ cup melted coconut oil
  • ¬ľ cup + 2 tablespoons pure maple syrup
  • 1 flax egg¬†(1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10-15 mins)
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1 ¬Ĺ cups gluten-free oat flour*
  • ¬Ĺ cup unsweetened cocoa powder
  • ¬Ĺ cup almond meal (I just blend almonds in my ninja blender)
  • 1 teaspoon baking soda
  • ¬Ĺ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¬Ĺ teaspoon ground cloves
  • ¬Ĺ teaspoon ground nutmeg
  • ¬ľ teaspoon salt
  • ¬Ĺ cup vegan chocolate chips or 1 bar of 85% dark chocolate (Green and Blacks)
* gluten-free oat flour can be bought in your local health store
 
 
Method 
 
  1. Preheat the oven to 180¬įC. Line an 8-inch bread tin with parchment paper or grease your tin with coconut oil.
  2. Add the wet ingredients to a large bowl: butternut squash, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until difficult to stir.
  4. Fold in chocolate chips or chopped pieces of chocolate.
  5. Pour batter evenly into prepared tin.
  6. Sprinkle chocolate chips on top of the loaf. Lightly press chips down into the mixture.
  7. Bake for 50 -60 minutes (I normally check it at 45 mins and then see how it is by inserting a toothpick in the centre). 
  8. Allow to cool on a rack for 2-3 hours (note, the first time I made this recipe I tried to take the bread out of the tin way to soon!!!  And it ended up broken in half on my counter ;0 still tasted great though ha!)
That’s it! I’d love to know what you think about this recipe, so please post in the comments below…
Wishing you all a very happy Christmas with your families and sincere thanks for taking the time to read my blogs all year, it means so much to me. 

Love Lisa XX

PS: if you’re not already in our free private facebook group then I’d love you to join (we are an encouraging and friendly group of moms) so head over via this link here

 

Credits:

Beaming Baker

References

Butternut squash benefits 1 

Butternut squash benefits 2

 

 

 

Delicious Chocolate cake with home-made ice-cream

Hello Moms,

This week I’m sharing a super easy flourless and eggless chocolate cake.

I made it this weekend for my sister Jean as it’s her birthday. Everyone enjoyed it especially Issey, and the interesting thing is that nobody knew (besides Rok) that it was made with butternut squash, yes that’s right!¬† And, what’s even more surprising that there is no flour, and no eggs in this, so if you are having a break from gluten, dairy and/or eggs then this one is a super treat for you to enjoy.

It’s really rich so a slice goes a long way and I paired it with some homemade non-diary raspberry ice-cream.¬† This is a sort of guilt-free dessert and won’t leave you feeling like you’ve overindulged.

My favourite thing about this dessert though is that it contains butternut squash ūüôā Butternut squash is extremely nutritious, it¬†protects the skin, promotes eye health, can reduce chronic disease, improves digestion, lower cholesterol, build strong bones, and lowers blood pressure, what a list!!¬† What’s more it contains vitamin A, vitamin C, vitamin E, dietary fibre, zinc, protein, folate, potassium, thiamin, niacin, vitamin B-6,¬†pantothenic acid, and manganese.

Not bad having all that in a chocolate cake…. ūüėČ

So you are probably wondering how this cake stays together – so here are the yummy ingredients:

For the cake:

  • 1/2¬†cup¬†cacao or¬†cocoa powder
  • 1/2¬†cup¬†coconut sugar or brown sugar
  • Filling from a medium (cooked) butternut squash
  • 3/4¬†cup¬†pure maple syrup
  • 2¬†teaspoons¬†vanilla extract
  • 1/2¬†teaspoon¬†salt
  • 2 dark chocolate cooking bars
  • 3/4 cup¬†coconut oil

For the dairy-free ice-cream:

  • 4 bananas (cut up and frozen overnight)
  • 1 cup of frozen raspberries
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of almond milk

 

Method

Cake

  1. Turn on the oven to 180 degrees, cut the butternut squash lengthways and rub with coconut oil. Place in the oven for approx 40-45 mins until it starts to go a little brown.
  2. Melt together coconut oil and dark cooking chocolate.
  3. Once butternut squash is cooked and cooled, scoop out the butternut squash and add the cacao, coconut sugar, maple syrup, vanilla, and salt together in a bowl.
  4. Prep an 8in springform pan and grease lightly with coconut oil.
  5. Then whisk in the coconut oil/chocolate with the other ingredients and mix all together.
  6.  Pour into cake pan and bake at 180 degrees for about 35-40 mins.
  7.  Let it cool completely and voila!

 

Dairy free ice-cream

  1. Add frozen banana pieces to the blender.
  2. Then add in the almond milk and vanilla extract and blend.
  3. After the mixture starts to become creamy, then add in frozen raspberries.

chocolate cake

So it’s that easy! And once the cake has cooled down I recommend you store it in the fridge overnight, that is if you can wait that long… ;0

Serve with fresh raspberries and yummy dairy-free ice-cream! A winner I say!

So Moms, as always I love to hear from you… and if you give this lovely cake a try please let us know how you get on…

Best wishes and love,

L X

Calories:

Cake: 201 calories per serving (approx 12 servings)

Dairy-free Ice-cream: 77 calories per serving (approx 6 servings)

 

Credit: Show me the yummy 

References

Butternut squash benefits 1

Butternut squash benefits 2