I am going crazy with Kabocha squash! I’m trying to use it in everything because I love the fact that you typically don’t need to add any flour because the squash is so dry. It is perfect for gluten-free, grain-free recipes!
Since we do not eat grains in my house, we do eat a lot of winter squash. Butternut squash used to be the go-to squash. This season I’ve been using a lot of kabocha (we still love butternut). I buy a large one and cook it per the directions below. Then I store the cooked squash in jars in the refrigerator. All week long I make things from the cooked squash.
When you process it in the food processor, it gets softer and fluffy. Sometimes you have to add some liquid, because it is so dry.
This bread turned out really delicious — especially if you load it up with butter or ghee!
Flourless Cinnamon Raisin Bread
- 2 cups Kabocha squash (cooked)
- 6 large eggs
- 1/3 cup ghee or butter softened (how to make ghee) (Where to buy ghee)
- 2 Tbsp honey (where to buy)
- 1/8 cup water or coconut milk (if very dry) (where to buy)
- 2 tsp baking soda
- 1 tsp salt (where to buy)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch allspice
- 1/2 cup chopped raisins
- Three 4 x 7 inch stainless steel baking pans (where to buy) lined with parchment paper and greased with coconut oil (where to buy parchment paper)
- Food processor (where to buy a food processor)
- In the food processor process the cooked kabocha squash — it may be dry and crumbly
- Add the eggs, honey and softened ghee or butter and process
- If the kabocha squash is very dry, add the water or coconut milk
- Add the baking soda, salt and all the spices and process
- Add the raisins and mix until they are evenly distributed throughout the batter as best you can see
- The batter should be thick but somewhat pourable
- Divide the batter into the three baking pans
- Smooth the batter in the pan and with a spatula bring the batter away from the sides
- Place all three small baking pans on one cookie sheet for ease in handling
- Bake at 325 degrees F for 20 — 30 minutes or until a toothpick comes out clean
- Cool on a rack
Prep Time: 10 minutes
Bake Time: 30 minutes