Butternut Cherry-Coconut Bread

After a weekend of eating fairly complicated breakfasts–at all hours of the day, thanks to Magnolias–all I really wanted after we got home from running the half-marathon yesterday was something I could pull out of the fridge, schmear with coconut butter, and call it good.  Obviously I had to labor in the kitchen a bit to make it, so maybe the whole endeavor was counter-intuitive but this morning my lazy ass was extremely thankful.


2 c Almond Meal

1/4 c Flax Meal

2 Mashed Bananas

1 c Pureed Butternut Squash

4 Eggs

2 t Cinnamon

2 t Baking Soda

1/2 c Unsweetened Shredded Coconut

1 c Pitted Cherries, chopped


Beat the eggs with an electric mixer until frothy and beat in the bananas and squash.  Mix in the remaining ingredients until well blended.  Spoon batter into a loaf pan or muffin tins.

Bake at 375 degrees for 1 hour (loaf) -OR- 30 minutes (muffins).


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