Butternut Squash Protein Bread


One of the frustrations of being gluten-free is the loss of bread! I used to eat bagels like they were being eliminated from the earth the following day. I miss them. Gluten free bagels don’t cut it for me either.

I have decided to start experimenting with different ways to use SQUASH! I love this sweet treat. It’s the easiest thing to make, and it tastes like candy. When pureed, it can be used as a substitute for the butter in many muffin recipes.

Here is my stab at protein + squash…baked!
1. Cut the squash and bake for about 30-45 minutesSlice up and eat a few pieces!
2. Add about 2 cups + 2 egg whites to the blender…blend until pureed.

3.  Add the puree to a bowl with a scoop of protein powder, a T of Chia seeds, a tsp of baking soda and a tsp of baking powder.

Now stir and put into a baking pan. Bake at 350 for about 30-40 minutes.

Remove from oven, slice up and enjoy! I like to put almond butter on mine. 🙂


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