A deliciously satisfying sweet bread made with spaghetti squash ready in just about an hour. Get ready for a new sweet take on this ingredient!
- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup spaghetti squash, packed
- 1/2 cup aquafaba (chickpea brine aka liquid from canned chickpeas)
- ¼ teaspoon cream of tartar
- ½ cup mashed banana
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 3/4 cup coconut sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: ¾ cup chocolate chips or nuts
Pairs well with
- Nut butter
- Vegan cream cheese
- Mango caramel sauce
- Preheat the oven to 400°F and prepare a bread pan by either lightly oiling it or lining it with parchment paper.
- Prepare the flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 15 minutes to thicken.
- Place the spaghetti squash, whole, into the microwave for 2 minutes. Remove and carefully slice it in half lengthwise. Scoop out and discard the seeds and inner pulp, and then transfer it into a large baking dish, cut sides down. Add about 1-inch of water into the dish and place it back into the microwave for 5-7 minutes, or until soft and cooked through. Remove from the microwave and transfer the spaghetti squash to a large place or cutting board, being careful not to burn yourself! Once it is cool enough to handle, use a fork to gently pull the squash flesh from the peel and to separate the flesh into spaghetti-like strands. Measure out 1 cup of strands (packed) and set aside. Store any extra squash in the refrigerator for other uses (it pairs well with spaghetti sauce).
- In a medium bowl, mix together all of the wet ingredients except for the aquafaba. Add in the prepared flax egg and mix until everything is well incorporated. Set aside.
- In a large bowl, mix together together all of the dry ingredients. Add in the wet ingredients and mix until everything is uniform.
- In a separate large bowl, add the aquafaba and cream of tartar and whip with a hand mixer or a standing mixer on medium-high for 8-10 minutes, or until firm peaks form. Gently fold the aquafaba mixture into the batter, being careful not to over mix it so it remains fluffy.
- Pour the batter into the prepared bread pan and bake for 45-50 minutes (ours was ready in 45).
- Remove from the oven and allow for the bread to cool for at least 30 minutes before serving.
- The nutrition facts do not take into consideration the optional chocolate or nuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread, Baked Goods, Dessert
- Cuisine: Vegan, Oil-Free
Keywords: bread, aquafaba, dessert, spaghetti squash, oil free