It's not quite bread and just short of a souffle. It's sort of nutty, having a nice base of sunflower seeds (this is a test of the emergency allergy system, it's only a test) and squash. Lots of eggs. Forgot the baking soda and it rose anyway. Really.
It's based on the SCD sandwich bun recipe, but I blended it instead of food-processed it. It has no almonds. (Of course.) So it wasn't hard enough to form into buns. I poured it into a loaf pan instead and baked it for an incredible 1.5 hours.
Put into blender:
5 pitted medjool dates
1 cup dry curd cottage cheese (ours was cultured and gave the loaf a nice tang)
1 cup ground sunflower seeds, previously soaked in salted water and slow-roasted at 170 F until dry
1.5 cups sweet butternut squash
3 eggs
1/4 c butter
(feel free to add 1 ts of baking soda - I forgot, but it is part of the recipe.)
Blend well. Pour into bowl.
Add about a tablespoon or two of coconut flour to stiffen it slightly. Pour into greased loaf pan. Bake at 350 F for a LOONNNNGGGG time. For me it was 1.5 hours. It puffed up and got nice and brown on the top. It's golden inside with lots of nice loft.
It's a bit soft right out of the oven, but at Snackboy's request I sliced a few pieces off, cut each slice into 3 squares, added banana slices and creme fraiche to each one. Quite nice!
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