Gluten–Free Squash Bread

Ingredients:

• 1 small Butternut Squash.
• 300g rice & spelt flour (50/50)
• 1 tsp Baking powder
• 1 tsp herbal seasoning
• 2 tbsp olive oil.

Method:

Preheat oven to 200C/gas 6

Place whole butternut squash on a baking tray and bake for 45 mins till soft.

After it has cooled, carefully peel the skin off and cut away the stalk and pips. Transfer to a large bowl and mash well.

Measure out 375g into a separate bowl. Add flour, baking powder and seasoning. Stir in 65ml cold water and the olive oil with a large spoon.

Place on a floured surface and knead until soft and spongy. Add a little more flour if the mixture is too sticky.

Form into a round loaf and place on a lightly oiled baking tray, make a cross on the top with a sharp knife.

Bake in the oven for 30-35 mins.

Remove from oven and gently tap the base. It should sound hollow. If not return it to the oven and cook for 5 more mins.

Serve warm or cold.