On my adventures in Paleo cooking, including being grain free, I’ve yearned for bread at times. Something “bready” to spread jam on, or butter on, or make a sandwich with.
I’m indebted to Lauren at Empowered Sustenance for her recipe called “Butternut Squash Cakes.” They hit the spot.
Mix all ingredients in one bowl, adding the coconut oil very last:
1/3 cup coconut flour
1cup + 2TB (baked ) butternut squash
1/3 cup + 2tb ghee, coconut oil or butter
3/4 t salt
1/4 c gelatin or flax
1/4 c almond flour
I use parchment paper on a cookie sheet and spoon drop 1/4 cup of the batter. Then spread with spoon into patties.
Bake for 12 mins
Flip them over and bake 5 minutes more.
This photo makes them look chubby, but I prefer mine pancake-thin, for using like bread with soup, or spreading nut butters on, or making sandwiches with. They hit the savory, grain free spot.