Friday, January 22, 2016

Millet Squash Bread

It's a snow day! As in an actual, legitimate, OMG snow day. But it's also sort of a blizzard, day, too, so I hope everyone is staying safe and warm.  As for me, I'm doing a lot of homework and cleaning...and baking. Or rather helping my mum do baking. It's not something we typically have time for, so it's a special event, but I wanted to share our fun millet squash bread recipe. It's bitter on its own, but pumpkin seed or almond butters go great with it, and it's delicious right out of the oven. Plus, millet and squash have a lot of wonderful health benefits. And you can find pureed butternut squash from the Farmer's Market brand, so no cutting and baking of a squash is required :).

3 cups millet flour
1/8 tsp baking powder
1/4 tsp cardamom
1/4 tsp ginger
1 3/4 to 2 cups pureed butternut squash
1 cup soy milk
Walnut oil

1) Preheat the oven to 350.
2) Oil a 9x9 glass baking dish.
3) In a large mixing bowl, combine the dry ingredients.
4) Add squash and milk.
5) Pour into baking dish.
6) Bake for 35 minutes.
7) Cool completely.
8) Transfer to wire rack.

<3 Frances

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