Friday, August 20, 2010

Squash and White Bean Bread

The past few weeks has brought an over abundance of zucchini and other interesting squashes from my CSA so I have had to come up with ways to utilize and preserve these amazingly delicious veggies.

2 large squash (for example 1 yellow and one green zucchini)
1 cup dry white beans (you can also use red kindney beans or any other type of mild flavored beans)
1 apple, peeled, cored and chopped
1 pear, peeled, cored and chopped
2 whole eggs
2 egg whites
2 cups rolled whole oats
1 cup oat flour
2 cups whole wheat flower
1 cup oat bran
12 oz Plain Non-fat Greek yogurt
1/2 cup barley malt
2 tsp vanilla extract
2 T baking soda
2T baking soda
1T Ground Ginger (add more if you like it with a kick)

  1. Soak beans overnight to soften. Simmer beans until soft and then process them in a food processor or blender until smooth.
  2. Shred 1/2 of each type of squash and set aside. Leave the skins on.
  3. Process fine the remaining squash
  4. In a mixer, combine 12 oz of plain Greek yogurt, the eggs, egg whites, processed squash, chopped apple and pear
  5. Add ground white beans
  6. Add barley malt and vanilla
  7. Add baking soda, baking powder, oat flour, oats, oat bran and whole wheat flour
  8. Spray pans with cooking spray or grease with Canola oil
  9. Add batter and bake at 375 for 25 minutes or until toothpick comes out clean
  10. This recipe makes 24 mini loaves which are great toasted. They make a super replacement for granola and processed bars.
  11. For a nuttier flavor and additional fiber adn omega 3's add 1/2 unprocessed bran and 1/2 cup golden flaxseed meal

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