No fancy bread-making machines or even bread-making skills needed! 

Prep Time: 15 mins 

Cooking Time: 45 mins

Yield: 1 loaf

 

Ingredients:

  • 1 ¼ cup cooked squash (best to roast or bake in the oven for approx. 30 mins)– mashed
  • 2 ½ cup spelt flour – not gf but is tolerated if gluten intolerant
  • 1/3 cup GF oats
  • 2 tsp. baking soda
  • 1/2 tsp. high mineral salt – or to your taste – can leave out for baby
  • 1 ¼ cup of goat’s yogurt or coconut yogurt for vegan option – you can use up to 1 ½ cups if your mixture is too dry when combined
  • ¼ cup dried organic apricots, cut into thin shreds (organic ones taste so much better – you can spot them a mile off as they’re a brown / caramel color and not the usual bright yellow). You can play with this – try adding nuts, different dried fruits and even herbs – have fun with the flavors!

Directions:

  • Pre-heat oven to 200 degrees C
  • Combine flour, oats, powders, apricots and salt in a large baking bowl
  • Make a small hole in the middle of the mixture
  • Add the yoghurt and squash into the hole and combine with your hands until the moisture is dough-like
  • On a baking tray lined with baking paper, form the loaf shape with your now sticky but doughy mixture
  • Score the slices with a knife
  • Bake for apron 35 – 40 mins – check regularly – you should see a golden crust
  • NB: tip – to make sure each slice has a nice crust on the outside and springy on the inside, take loaf out of oven at about 25 mins and slice open, then completing baking process

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