Listen, I know it’s been Christmas Season since, like, before Halloween, but there’s a week left of November so if I want a “Fall Recipe,” then dammit that’s what you get.
Before I get into the post, if you’ve never heard of a Buddha’s Hand, I really suggest you figure out where to find one. This thing saved my ass this Thanksgiving. I’d certainly never heard of them before a week ago when they showed up at my Whole Foods with a sign over them that read, “Most incredible citrus flavor EVER! GREAT FOR ZESTING!!” I was like, I like citrus! So I bought one and zested it into whatever I could think of. Holy crap, you guys….just…just go find one. You’re welcome.
I originally called this “Thanksgiving Leftovers Coffee Cake,” because that’s really what it was. I had done a HUGE batch of stuffing and had a bunch of random ingredients (apples, cranberries, the Buddha’s Hand…) that I, true to form, tried and failed to be creative with before I just said “to Hell with it” and baked them into a loaf of bread.
A blessing in disguise, too…I mean, I start my NEW JOB tomorrow–which happens to have an early start and longer commute, so a portable breakfast option totally saves some heartburn.
1/2 c Coconut Flour
1/2 c Ground Flax
1 t Salt
1 t Baking Soda
1 c Acorn Squash Puree (or Pumpkin Puree, or 3 Mashed Bananas)
3 T Zested Buddha’s Hand
1 c Fresh Cranberries, coarslely chopped
2 small (or 1 large) Granny Smith Apples, diced fine
3 Stalks Celery, chopped
Whisk the dry ingredients together. Beat in the eggs and squash in a separate bowl or stand mixer. Add the dry ingredients bit by but to the wet ingredients until well blended. Fold in the zest and chopped fruits and celery.
Pour into a greased loaf pan. Bake at 350 degrees for 60-65 minutes, or until a knife inserted in the center comes out clean.