First week of new job- accomplished.
While this new transition was a bit bumpy, the end of the week I was so thrilled with my job. Making a change like this is scary- one you become comfortable it's easy to be complacent and continue on in your norm. But pushing yourself is how you grow- facing your fears and anxiety allow you to be able to take on whatever the day might throw your way.
Though I am still on my journey to taking in the moment, being less rigid about everything, and not freaking out when all doesn't go as planned, I'm happy that the little things no longer stress me out.
With that being said though, I am currently still on my 6 week stint of no gluten (due to a protocol to determine why I have terrible eczema). There are so many options of gluten free bread that are delicious, but sometimes they feel like they are breaking the bank a little. I'm excited to share this delicious fall loaf with you that is gluten free and full of flavor! Toast this up for the perfect compliment to slabs of peanut butter or avo- or both! xx
Servings: 1 loaf (about 14 slices)
- 1/2 cup coconut sugar
- 1/2 cup melted coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 almond milk (unsweetened)
- 1 cup butternut squash puree
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne
- 1/4 plain greek yogurt or skyr
- Everything bagel seasoning and flax seeds (optional)
- Preheat oven to 350 degrees.
- Mix together the coconut oil and sugar. Then add in the eggs and vanilla.
- Add the butternut squash and milk in.
- Next mix together the spices, flour, baking soda, and baking powder.
- Fold the dry ingredients into the batter.
- Lastly, add in the yogurt.
- Pour in a 9x5 loaf pan and sprinkle top with flax seeds and bagel seasoning.
- Bake for 45-50 minutes or until a toothpick comes out clean.