Summer squash “corn”bread

I’m SWIMMING in summer squash! Usually I just slice it in half-moons, roast it with a little olive oil and eat it as a side or throw it on top of salads for weekday lunches. Craving pizza for lunch, I had the idea to make a “crust” of squash puree, coconut flour, and egg- it didn’t hold together well but it tasted almost EXACTLY like cornbread! I LOVE cornbread! So I whipped up another batch in bread form. OMG was it good with a schmear of pastured butter and a side of the best gazpacho ever

Summer squash “corn”bread

Raspberry & Coconut

Ingredients:

  • 1 yellow squash
  • 1/4 c. coconut flour
  • 1 egg
  • 1 t. baking powder
  • 1/4 t. salt
  • Fresh or frozen corn kernels- completely optional!

Directions:

Finely grate your squash- you can do this by hand or use a food processor with a grating blade (the same one you’d use to grate Parmesan cheese).  Do NOT puree it!

You’re going to have to drain as much water as possible from the grated squash. Grab a handful, squeeze it over a trash can or sink, and plop it down on a cookie sheet. Repeat. Spread the squash over the cookie sheet and cover with a clean towel. Press the towel down to soak up the “juice.” Wring it out and repeat. I think it took me 5 or 6 times to get it right.  You want it to be firm and mold-able, like cookie dough.

It’s perfect when you can do this…



Squashasaurus!

Mix your squash with the other ingredients in a separate bowl. Spread the “dough” in a small, greased bread pan, and bake at 350 for 45-55 minutes. Let it cool to room temperature before slicing- as you can see, I was too impatient and it crumbled. STILL fabulous, though!  Especially smothered in Kerrygold!

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Tags: baked goods, dairy-free, egg, gluten free, grain free, low carb, paleo, picnic, recipe, substitute, vegetables