Description
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!
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Instructions
- 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.
Notes
- 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
What can be used in place of all-purpose flour? Perhaps, Almond or oat flour?
★★★★★
Hi Bobby! Almond flour and oat flour will both act differently in this bread than the white flour we used. Almond flour should be substituted 1:1 with all-purpose flour but it also requires additional binding agents. As for oat flour, it will absorb more liquids than AP, so it will too require alterations. We have not tested this yet and cannot guarantee results, but if you play around with it please let us know!
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This looks so yummy and I’m wondering how you think it would come out if I were to leave out the coconut sugar? I’m on a sugar cleanse for 30 days and want to make this because I’m inpatient! I surely will make the full recipe when my cleanse is over but want to experiment with it sugar free. What do you think?
Hi Danielle! We have not tested this without the sugar so we are not sure of the results, but from my experience in my food science class, sugar affects the chemistry of the bread and it is necessary for proper texture and baking. If you do try it out, let us know what the results are!