I'm most happy when I'm_____________________
-snuggling on the couch watching a movie
-at the top of the hill
-walking in the door of the yoga studio
-cooking for my family
mildly sweet, made with whole wheat flour, and perfect for a rainy day.
Butternut Squash Bread
1 1/4 c whole wheat flour
1/2 c unbleached bread flour
1/4 c rolled oats
1/4 c flax seed
1/8 c wheat germ
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBS ground cinnamon
1/2 TBS ground nutmeg
1/4 c browned butter
1/2c agave nectar
2 large eggs
1 1/2 c butternut squash puree*
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Grease and lightly flour one 9x5 loaf pan.
*For squash puree:
-Halve and clean squash
-Brush with olive oil.
-place squash (cut side up), on a lined baking sheet and roast at 425 until fork tender, about 30-45 minutes Squash will easily scoop right out of peel when it is done roasting.
Place in food processor and puree
In a separate bowl combine all dry ingredients and mix.
I an a mixer, combine browned butter and agave.
Mix in eggs until well combined, about 1 minute.
Mix in squash puree and vanilla until thoroughly combined.
Slowly add in dry ingredients, a little at a time, until just mixed in. Do not over mix.
Pour into pan and place on bottom rack of oven, and bake for 40-50 minutes, until toothpick inserted into center comes out clean.
Now it's your turn......
I'm most happy when I'm_________________