Cooking web notes

Breakfast plays an important role for our everyday's menu...Few months back, i dont put that much interest in taking complete breakfast coz of my very quick and fast morning routines..but now i am not the one who skip my breakfast, am enjoying my breakfast either with cereals or with quick breads i usually prepare atleast twice or thrice a week..Here is one among those quick breakfast bread which i prepared with butternut squash puree, whole wheat flour, quick cooking oats, barley flour as eggless breakfast bread which suits incredibly even for a lazy sunday morning brunch..As my lil ones loves anything with chocolate, i have added almost a cup of chopped chocolate pieces instead chocolate chips which turned out this breakfast bread really delicious...Also this is the first time am preparing bakes with butternut squash, for my surprise this bread tastes marvellous, so soft and really very moist coz of the butternut squash puree..I followed very easy and simple process of baking which i usually follow to make out my quick breakfast bread..


2cups Butternut squash puree (homemade)
1cup Whole wheat pastry flour
1cup Quick Cooking oats
1/2cup Barley flour
1/2cup All purpose flour
3/4cup Chocolate pieces
1/2tsp Baking soda
1/2tsp Baking powder
1/2cup Butter (room temperature)
1/2cup Sugar
Few butternut squash seeds for garnishing

Beat together butter and sugar until they turns creamy, meanwhile combine together the whole wheat pastry flour, quick cooking oats, barley flour, all purpose flour, chocolate pieces, baking soda and baking powder together and keep aside...I prepared butternut squash puree by pressure cooking some butternut squash pieces upto three whistles and pureed it in a blender until a soft and smooth puree..Preheat the oven to 350F..

Now add the homemade butternut squash puree to the creamy butter and sugar mixture and beat until well mixed..add gradually the flours-chocolate mixture to the wet ingredients, whisk until everything get well mixed..Grease a loaf pan and line a baking sheet over the loaf pan...pour the batter over the baking sheet,sprinkle the butternut squash seeds over the batter and bake for 25-30minutes until they turns brown or the skewers inserted comes out clean..

Enjoy this breakfast bread warm or cold!

Almond Milk:
10nos Almonds
2cups Thick milk
Sugar

Heat a cup of milk and soak the almonds in this hot milk for an hour or overnite..I usually soak the almonds overnite..Blend together the soaked almonds, milk and sugar..heat this milk for few minutes(until they gets slightly warm), they tastes divine if they are served warm...

A complete breakfast!