Kabocha sweet-bread with melon jello: camping on the SCD and low FODMAP diet.

This loaf offers a pleasant surprise. I came up with the recipe in an attempt to devise a dairy-, fruit- and nut-free basic bread and by using kabocha, ended up with something between a moist, soft toasting bread and a slightly sweet cake. The sweetness may not be detectable to anyone accustomed to sugar, honey or large quantities of fruit, but for me it’s certainly there. This is not a problem at all, quite the opposite, I consider it a great success – baking one batch gives me both bread and a base for dessert! Even better, the preparation is ridiculously easy and quick… well, assuming you have kabocha mash on hand.  But you do, right? So I don’t even have to include roasting it in the preparation time? And here’s the absolute winner: this breadis really easy on your GI tract. The amount of coconut flour per slice is  low (less than 0.5 tablespoon, assuming you cut it into at least 12 slices), and the remaining ingredients are both low FODMAP and allowed in stage 1 of SCD! This was my first recipe containing coconut flour, and I introduced it in week 5 with no problems at all. I’m crossing my fingers that it works out for you, too; you can decrease the amount of coconut flour to 4 tablespoons if that helps.

Kabocha sweet-bread

(yield: 12-15 slices, preparation: 15 minutes, total time: 1.5 hours)

  • 1 1/4 cup roasted and mashed kabocha (buttercup squash)
  • 5 eggs
  • 5 tablespoons of butter or ghee
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup water

Mix the squash, egg yolks and softened and chopped butter/ghee using a hand mixer or a food processor till nearly smooth (small bits of butter are OK). Add sifted coconut flour, baking soda and salt, mix well. Beat the egg whites till peaks form, mix gently into the batter. Pour into a greased loaf tin and bake at 350 degrees for 1 hour – 1 hour 15 minutes. When a stick inserted into the middle comes out dry, it’s ready.

Basis for an SCD legal, low FODMAP bread.

 

This bread is very moist, especially in the middle of the loaf. I like it this way, but if you desire something dryer, simply toast the slices. It freezes great pre-sliced, so you can pull out however much you want and defrost it in a microwave, oven or perhaps even toaster (I had not tried that last one). It also holds up pretty well to being thrown around a backpack, and I had some slices survive a two-day camping trip without any damage. To me, this sweet loaf tastes best with mild flavoured spreads – butter and cinnamon, tahini or home made berry jam, but I have also enjoyed it contrasted with smoked herring, hard boiled eggs and dill.

Kabocha sweet-bread with smoked herring, egg and dill.

4 Comments »

  1. Shivani says:

    Hi Zaneta,
    Commendable effort for the blog!
    Can I substitute eggs with something??

    Shivani

    • odrowaz says:

      Hi Shivani,

      Thanks! I’m not sure if you can omit eggs in this recipe – it already excludes flour, dairy and nut and seed butters and meals. Without eggs, you’ll be left with squash and coconut flour… this will not raise at all, and I have no idea if it will taste OK. If you try it, do let me know! In general, SCD-legal egg substitutes are usually cooked and mashed apples (not low FODMAP) or squash, but this is already in the recipe. For vegan egg substitutes (not necessarily SCD-legal), see here:
      http://chefinyou.com/egg-substitutes-cooking/

      Hope this helps!

      Zaneta

      • Alperen says:

        I am thinking maybe some finer grind cooncut in the dough, egg white wash for baking, then dabs of a sweet sticky wash after baking with some cooncut stuck to it.

  2. […] normally take a few slices of bread with me (avocado or squash […]

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