Butternut Squash Rosemary Bread (gluten-free & vegan) 200g butternut squash, grated (2 cups) 1 garlic clove, crashed 140g buckwheat flour (1 cup) 100g ground almonds (1 cup) 2tbsp ground flaxseed 1tsp baking powder 1tsp bicarbonate of soda 1tsp sea salt 1tsp oregano 1tbsp chopped fresh rosemary 35g sunflower seeds (1/4 cup) 80ml olive oil (1/3 cup) 1tbsp apple cider vinegar 120ml almond milk (1/2 cup) extra sunflower seeds for topping
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