This bread is quite an amazing treat in itself, made with sweet kabocha winter squash. The icing is….the proverbial icing on the cake!
The Bread:
2 cups whole wheat spelt flour
2 cups winter squash
1/4 cup walnuts, lightly roasted and chopped
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon or nutmeg (optional)
1/2 cup olive, walnut or grape seed oil
1/2 cup maple syrup
1/2 cup spring water
Bring to a boil, then simmer rapidly, stirring constantly, for 5-6 minutes or until the mixture is reduced by half. Cool for 5 minutes, then pour over the cake, using a plastic spatula to spread the glaze evenly.
Place squash or sweet potatoes in a covered baking dish and bake at 350 until soft. In a mixing bowl, mix dry ingredients together with a whisk. In a separate mixing bowl, mix wet ingredients and whisk until blended thoroughly. Add wet to dry and mix gently. Put mixture in oiled loaf pan and bake at 350 degrees for about 50 minutes. When cool, spread on Icing (recipe below).
The Icing:
The Icing:
7 tbsps maple syrup
3 tbs lemon juice
Combine and place in a small saucepan, bring to a boil and then simmer while stirring until consistency is right (about 5 minutes).
Hi Karen: We are waiting for more orders before we price the Loaves. Please email me in the next 3 days. Thanks
Hi Fred: No plans for pies. We are waiting for more orders before we price. Please email me in 3 days
Thank you so much for this delicious recipe. It was so easy to make and it turned out wonderful using sweet potatoes this time and will be sure to make again with the squash. This is a recipe to keep for lots of future use.
Glad you enjoyed it, Susan!