Butternut Squash Lactation Bread

Why you wanna make it:

  • low cal
  • low carb
  • high protein
  • tastes amazing
  • not packed with chocolate chips and sh*t just so you can stomach the brewers yeast, amiright Mumma’s?!

For non-breastfeeding benefits, omit the brewers yeast from the recipe!

Ingredients:

  • 500g (2.5-3 cups) roasted butternut squash
  • 100g banana (1 medium banana) 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp nut butter (I used @justins Maple Almond butter)
  • 1/2 cup @quaker Oats
  • 2 tbsp @nowfoodsofficial brewers yeast
  • 1 tsp of baking powder
  • 30g (2 tbsp) of @pb2foods Peanut butter
  • 2 scoops @vitalproteins collagen peptides
  • 3-4 heaping tbsp of stevia (add more or less if you desire a more savoury or sweet bread)
  • Dash of salt, cinnamon, ground cardamon

Directions:

  • Peel and cube 2 small butternut squash.
  • On non-stick roasting pan, roast in the oven at 350 for 50 minutes (or until you can smush them with a fork).
  • In a large bowl, mash the butternut squash and banana together.
  • Mix in the egg, vanilla extract.
  • In a blender, blend the oatmeal, brewers yeast, PB2, collagen, stevia and spices for a few seconds to combine and create a flour-like consistency.
  • Combine wet and dry ingredients and whisk until a ‘batter like’ consistency.
  • Line a loaf pan with parchment paper and pour in the batter.
  • Bake at 350 for 45 minutes.