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Sunflower Pistachio Squash Bread

Sunflower Pistachio Squash Bread
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  • 2 cups
    white rice flour
  • 1/4 cup
    chocolate crispy brown rice cereal
  • 1 1/2 teaspoons
    baking powder
  • 1/2 teaspoon
    baking soda
  • 1/4 teaspoon
    sea salt
  • 1/2 teaspoon
    ground cinnamon
  • 1/4 teaspoon
  • 2 large
    eggs, beaten
  • 4 large
    bananas, mashed
  • yellow squash, sliced
  • 1 tablespoon
    almond extract
  • 1/2 
    ripe avocado, peeled, pitted and chopped
  • 1/4 cup
    sunflower seeds
  • 1/2 cup
  • 1/2 cup
    dried cherries, chopped
  • 1 tablespoon
    sweetened cocoa powder
  • 1/2 cup
  1. Preheat oven to 350°F.
  2. Spray a bread pan with nonstick cooking spray set aside.
  3. Steam squash in a large pot until soft and tender.
  4. Meanwhile, combine dry ingredients in a large bowl and then make a well in the center.
  5. Remove squash from pot and mash well with a fork.
  6. Add eggs, bananas, squash, avocado and oil to the center and combine them before folding into the rest of the dry ingredients. Mix well to combine; stir in sunflower seeds, pistachios, dried cherries and cocoa powder.
  7. Transfer batter into prepared bread pan.
  8. Bake for one hour or until a toothpick inserted in the middle comes out clean. Set aside to cool before serving. Enjoy.
Nutritional Information

Makes: 8 servings
  • Calories435
  • Carbohydrates59.7 g
  • Cholesterol44 mg
  • Fat18.7 g
    • Saturated fat3 g
  • Sodium273 mg
  • Protein8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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