Easy Gluten Free Vegan Butternut Squash, Carrot Bread

I honestly haven’t bought any type of store bought gf bread products in years, once I started making healthy homemade options. These were super easy and I haven’t posted my gluten free crackers I make, but these were based off of those.

I have a plethora of heart cookie cutters so I opted for heart shaped bread, because that brought me happiness, obviously you can simply roll them out or shape up them however you fancy!


1 cup gluten free oat flour ( + extra flour to knees and mix)

1 tbsp tapioca flour

1/2 cup puréed blend of carrots and butternut squash ( I simply had leftovers so I mashed them to utilize for this)

1 flax egg 1 tbsp flax seed powder 3 tbsp filtered water

1/2 tsp baking powder

1/3 tsp onion powder

1/3 tsp garlic powder

1/4 tsp sea salt

1/4 tsp turmeric

Few dashes black pepper

1/4 cup water

Directions :

Preheat oven to 400 degrees

Add all the dry ingredients to a mixing bowl and stir to combine.

Next add into the dry ingredients the puréed carrots and butternut squash, flax egg, and water, stir to combine then knees and mix with hands.

I ended up having to add a bit extra gf oat flour to the dough. You don’t want it to be too dry or too sticky.

Optional roll out and use large cookie cutters or simply roll out like a big pizza crust and you can slice with a pizza cutter. You want the dough to be slightly thick prior to baking.

Place parchment paper on a baking sheet and bake for 20 to 22 minutes. I used a fork to poke some holes on the top of each heart slice I made. Not entirely sure if that’s necessary though.

I reheated mine for a few minutes prior to eating leftovers.


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