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I started with a Toro White Bread Mix. I had not yet tried this gluten free mix, so I was excited to give it a whirl! I took at look online at their recipes and I saw Pumpkin Bread.
It was a start, however, if you follow my food philosophy, you can guess I was not likely to put 1.5 cups of sugar into a bread made with all white flours! This was a good start, but it needed some fiber and a decrease in sugar, so here is what I came up with...
Squash Muffins
Ingredients:
1 1/2 cups Toro White Bread Mix
1/3 cup millet flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 cup oil (melted coconut is nice!)
2 eggs (I'm sure this would be good with 2 tablespoons milled flax seed mixed with 6 tablespoons of water in place of egg, as well. This would be another way to add fiber to this muffin!)
1/4 cup water
1/2 cup honey
1/2 teaspoon stevia powder
1/2 cooked acorn squash. Spoon cooked flesh of squash into the mix
Method:
Mix all ingredients together by hand, and pour into muffin pan. This made a batch of 12.
Bake in preheated oven at 350 degrees for 15-17 minutes.
While I felt this was a step in the right direction to "health up" this pumpking bread, I think that next time I may want to even step it up a notch and cut back on the white bread mix and add more gluten free whole grain flours or nut flour. The taste was very good! Another great use for fall squash, of any variety. Enjoy!
