Leave a Comment

Maple Coconut Butternut Squash Bread 

 Try and say it in one go! Quite a mouthful, but wait till you get an actual mouthful of the bread! Another successful gluten and refined sugar free recipe. 

1/2 cup buckwheat flour

1/2 cup coconut flour 

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

½ cup butternut squash puree

¾ cups maple syrup

1 tbsp vanilla

⅓ cup coconut oil, melted

2 eggs

2 tbsp walnut pieces

Preheat oven to 350. Combine dry ingredients in a bowl and whisk together. In a separate large bowl combine butternut, eggs, coconut oil, vanilla and maple syrup. Combine dry ingredients with wet ingredients and pour batter into a greased loaf pan. I sprinkled some extra walnut pieces and cinnamon on the top of the bread. Bake for about 30-40mins depending on your oven. Serve warm with butter, mmmmmm. 

This entry was posted in: Uncategorized


Nikki is the owner/director of Seasons Family Centre. She completed a diploma in photography at Fanshawe College, followed by a degree in psychology at the University of Western Ontario. Shortly after she finished a post-graduate diploma at the Toronto Art Therapy Institute. She is a Registered Canadian Art Therapist. Over the next few years she extended her education through various courses in psychology, counselling and play therapy at George Brown College, Hincks Delcrest and Cross Country Education. For the past several years Nikki has been running art programs all across the city of Toronto at various schools, community centres, libraries and private homes. She also runs play therapy groups at Thorncliffe Neighbourhood Offices as well as private art therapy sessions. Nikki has taken several courses in baking and cake decorating through the Wilton certification program.

Leave a Reply