Author Notes: I have an autoimmune disease called Hashimoto’s Thyroiditis which I manage by being completely gluten and corn free. That presents quite some unique challenges for the southern style cooks in my family. I am determined to eat the same things I used to just with a few substitutes. Along the way I have come up with some original and truely homemade recipes. This one I am quite proud of and I promise you will LOVE IT. I don’t really measure exactly (or sometimes at all) so please adjust to your taste and consistency. —Katiemarie
Serves: 2, 1 1/2 in loafs
Ingredients
The Loaf
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2 1/2
cups GF Rolled Oats (Bob’s Red Mill)
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1/2
cup Ground Flaxseed
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1/2 -3/4
cups GF Steal Cut Oats (Bob’s Red Mill)
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1/2 – 3/4
cups walnuts, chopped
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1/2 – 3/4
cups Dark Brown Sugar (plus 2 tbsp)
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1/4 – 1/2
teaspoons sea salt
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1/4 or less
cups white sugar
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1
teaspoon tapioca starch (flour) EXACTLY unless using more oats
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1 – 1 1/2
tablespoons Pumpkin Pie Spice or equivilent
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1 1/2
cups squash (about 4 med. squash)
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1/3
cup pineapple and/or orange juice
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1
teaspoon vanilla
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3 – 5
tablespoons all natural apple sauce (no sugar)
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2
large eggs
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1/2
stick of butter (unsalted)
Brown Sugar Icing
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1/2
stick of butter (unsalted)
-
1/2 – 3/4
cups brown sugar (adjust to desired thickness)
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1
teaspoon vanilla
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2 – 3
dashes sea salt
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2 – 3
tablespoons cream
Directions
The Loaf
- Preheat oven to 325. Ground all oats until very fine – should be flour like and combine all dry ingredients in a large bowl except the two extra tablespoons of brown sugar.
- Dice squash and puree in a food processor with the 1/3 cup of pineapple/orange juice and apple sauce. It should not have any chunks. If your squash is very juicy decrease the amount of juice & apple sauce you add a little. Set aside.
- Melt butter, let it cool, then combine with eggs and vanilla. Add egg mixture to dry ingredients, then add the squash mixture. Mix very well (I did not use a mixer).
- Grease your pan(s) well. Since oats cook differently than wheat, the load needs to be thin (no more than 1 1/2 inches). Otherwise the outside will burn and the middle will not be done. Let cook 25 min. then sprinkle with the remaining brown sugar. Cook an additional 15 – 25 min. Remove when toothpick comes out clean and edges are browned. It has a similar consistency to banana bread.
- Let cool completely before removing from pan.
Brown Sugar Icing
- Combine all ingredients and mix until smooth. Drizzle over bread when served. Excellent toasted and drizzled with icing!
- This recipe is high in sugar but also high in protein and other important nutrients. Don’t feel guilty about having this for breakfast – (especially if you can skip the frosting)
- People have also suggested adding raisens or cranberries. Mix it up!