Jalapeno “Cheese” Bread

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I grew up in a home where tamales and menudo were a MUST every new years day. My mother would (and still does) make a huge pot of menudo December 31st and on January 1st we would eat it for breakfast, lunch, and dinner…2 days straight (and some years longer if there was enough to last that long). And my mother’s homemade tamales were the best (if I do say so myself) because she didn’t skimp on the filling! Ever had a tamale and all you get is a little meat with your masa? LOL

I don’t tend to consume a lot of that these days because it seems to always bother my stomach (though I may have one bowl because it’s all so good!), I still crave a little Mexican on the first (ok, and like every other day honestly haha!).

So whether you want to make this for new year day or every day after, this recipe is a MUST!

 

• Grain Free
• Gluten Free
• Yeast Free
• Dairy Free
• Sugar Free
• Paleo
• Keto Friendly
• Candida Diet Friendly
• Diabetic Friendly
• Low Sodium (typical Jalapeno Cheese Bread is high due to the cheese)

Now it obviously doesn’t have cheese, however I personally find that the curry powder mixed with the squash gives it a “cheese-likeness.” Maybe it’s just me…but I thought this recipe was flippin bomb!

Baking in the oven

Ingredients:
1 tsp baking soda
1 Tbsp Fire Cider (code: lilsipper)
4 eggs
1½ cup *blanched almond flour
1 cup cauliflower rice
1/2 cup squash puree (I used delicata but butternut or acorn will also work)
2 tsp curry powder
1-2 fresh jalapenos, sliced

Directions:
1. Pre-heat oven to 350 F.

2. Add baking soda and Fire Cider in a large bowl and allow the two to “fizz up”.

3. Add egg and beat in a stand or hand mixer until peaks form, then add all remaining ingredients except jalapenos and continue mixing until well combined.

4. Mix in desired amount of jalapenos (reserve some for topping) with a spoon and pour batter into a greases or lined ban. Top with a few jalapeno slices and bake for about 45 minutes.

*Blanched almond flour is almond flour / meal from with the skins of the almond have been removed. This makes for a finer flour and is also lighter in color since the dark skins are removed. You can also digest it easier, however regular almond flour will also work but the texture and look may not be the same as here.

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