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.

Ingredients

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

Instructions

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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