This bread is fan-friggin-tastic when paired with poultry…just sayin!  Also, it’s 21 Day Sugar Detox friendly…DOUBLE WIN!  The banana adds a little sweetness, but can be left out if you don’t have one handy. 

  • 3/4 cup almond flour – fine ground (not almond meal)
  • 2 tbsp coconut flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • 1/2 c cooked (and cooled) butternut squash   
  • 2 tbsp coconut milk
  • 1/2 green tipped banana
  • 3 eggs
  • 1/2 cup coconut oil
  • 2 tbsp crushed rosemary
  1. Pre-heat oven to 350F
  2. Place dry ingredients in a medium bowl and with a fork blend together
  3. In a blender, place the remaining ingredients (squash, coconut milk, banana, eggs, grease/oil and rosemary)
  4. Blend for 15 seconds or until you can see all ingredients are blended together beautifully (it doesn’t take long)
  5. Now, pour the wet ingredients into the dry ingredients and using a little elbow grease, mix until it’s lump free (or close enough)
  6. Let the mixture sit for 5-10 minutes (coconut flour absorbs looooots of liquid)
  7. Pour into a 12×12 greased baking pan
  8. Place on the middle rack inside the oven and bake for 20-25 minutes, or until the sides are golden brown and the bread is firm (you can use the old knife in the center trick too)
  9. Let cool and eat up.

COMMENTS: I assume this could last up to 5 days in the refrigerator, but it’s always gone the same day so I’m not completely positive on that. 



    • I use cut out the bottoms of ptislac milk jugs to cover my tender plants and it acts like a mini sauna. On higher temp days unscrew the milk jug cap and you will not burn the tender plants up. I am in zone 5 and had cukes in early June Yahoooooo

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