IMG_6674Oh these long days of winter can really get you down.  What better way to cheer yourself up then to get in the kitchen and bake something warm, nutritious, and oh so good.  To me, there is nothing better than a sweet, nutty smell wafting through your home from some fresh baked goods.  I especially recommend baking and cooking to anyone who deals with celiac disease and food allergies.  There is nothing like making something for yourself that you thought you would never be able to eat again.  Especially when it’s not only delicious but actually better for you then any original version you might have eaten before.  So go ahead and take your power back and start cooking!!

This bread is loaded with nutrients and fiber.  Here are a few benefits of my yummy bread;

Buckwheat is loaded with fiber and lysine, an essential amino acid.  It’s also high in magnesium, copper and zinc, all great support for your immune system

Butternut Squash another great source of fiber and contains the highest amount of vit A which is a powerful anti-oxident.  Also rich in B-complex vitamins like folate, B6 and minerals like iron, zinc, copper and calcium.

Coconut Oil- is a potent anti-bacterial and anti-fungal and is a great gut cleanser.  It has cancer fighting properties and wonderful in cleansing the body.

Start Baking!


1 Cup Jennifer’s Way All Purpose Flour

1 Cup Buckwheat Flour

1/2 tsp ground ginger

1/2 tsp ground cloves

1 tsp cinnamon

1 tsp himalayan salt

1 tsp baking powder

1 tsp baking soda

1/2 cup maple syrup

1/2 cup coconut milk (or milk of choice)

1/2 of a very ripe banana

1 cup mashed butternut squash

1/3 cup coconut oil ( or oil of choice)

1/4 coconut yogurt ( or dairy yogurt) plain no added fruit

1/3 cup chopped pecans


Preheat oven 360 degrees

Peel and cut into cubes an entire butternut squash, place on baking sheet covered with parchment and bake at 385 until a fork goes through easily.  When squash is done and a bit cool put in a zip lock bag and just squeeze together to mash up.  Set aside.

Combine all dry ingredients and whisk out lumps

Combine butternut squash and all wet ingredients, excluding coconut milk,  in a standing mixer bowl and combine

Add flour mix a little at a time alternating with milk.  Combine until all ingredients are mixed well.  If dough seems too dry add another TBSP of coconut milk

Fold in nuts (can warm nuts to release flavor)

In a 9X5 baking pan cover with parchment or cover lightly with coconut oil then sprinkle with some Jennifers Way Flour or buckwheat flour.

Place dough in baking pan.  Put some water on your hands and smooth out the top of dough.

Place in oven for about 35+ minutes- until a toothpick comes out smooth. Let cool on cooling rack for at least 40 minutes.

Enjoy plain or toasted, with Earth Balance, Jam, Coconut butter, Nut butter.  Can even add chocolate chips to batter or drizzle top with maple syrup.


Be Well





~ Jennifer

This Post Has 11 Comments

  1. Kat

    Thank you for such a wonderful sounding recipe. It’s below 0 here again today and I am so cold. Luckily I have some cooked butternut squash already mashed in my freezer. So I am going to try your delicious sounding recipe today!

  2. Vicky Cooling

    Just had a slice of this! I made two loaves the first time because the recipe looked so good; and, boy was it great. One will go in the freezer and other in the fridge to have for breakfast with some homemade cranberry sauce (I use it like jam)

    I have followed your story since I first found your blog and am gratified to see things really taking off for you. Thanks for all of yourhard work

  3. Mix Engineer

    I blog often and I genuinely thank you for your
    content. The article has truly peaked my interest.
    I am going to book mark your blog and keep checking for new details about once a week.
    I subscribed to your RSS feed too.

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