Butternut Protein Coffee Cake Recipe: gluten-free, dairy-free, egg-free AND nut-free. Soft, cozy, lightly sweet, and packed with squash and protein—which means I am absolutely calling this breakfast.
 
Apparently I bake now. Six months ago, our household went gluten-free, dairy-free, egg-free AND nut-free—a container I truly never imagined I’d find myself held inside.
 
I’ve always been a decent cook, but I’m a garlic-y, savory, measure-nothing kind of cook. Baking felt like impossible science. The measuring alone really grinds my gears.
 
Then came healing from environmental mold exposure, rebuilding Otto’s health, and the small task of getting actual nutrition (and 14 supplements 🙃) into a very picky eater.
 
So I started experimenting—with weeks of trial and error and plenty of things that tasted like complete garbage. And somewhere between hiding chickpeas, black beans, squash and—brace yourselves—beef organs in things, I accidentally learned how to bake.
 
I created the recipes myself, which means there is no measuring. Just good faith in the weight of my pour.
 
There is still very little technique involved. I call it chaos baking: throw nutritious things into a bowl, add a few extra dates, and write down what I did if everyone eats a second piece within five minutes.