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.