Grain-Free Fall Pumpkin Bread Ingredients 1 1/2 cups almond flour 1/2 cup coconut flour 2 Tablespoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 2 teaspoons Stevita stevia 1 teaspoon baking soda 1/2 teaspoon salt 1 cup pumpkin puree, canned or homemade 4 eggs 1/2 cup coconut oil, melted (or organic butter) 2 Tablespoons raw honey (optional) Directions Preheat oven to 350 degrees and grease a loaf pan with butter or coconut oil In a food processor pulse the dry ingredients: almond flour, coconut flour, cinnamon, nutmeg, ground ginger, stevia, baking soda and salt. I like to put it in the food processor because it is like sifting the flour Add the pumpkin puree and eggs and coconut oil to the food processor and mix for 20 seconds Add the honey, which is optional. It will make the batter a little smoother, but it is not necessary This bread batter will be a little thicker from all of the coconut oil, but will cook up really well Bake for 50-60 minutes or until a toothpick comes out clean Refrigerate this bread after it cools because it will go bad quickly because of the pumpkin and there’s no preservatives in it
Posted on: Thu, 07 Nov 2013 20:20:29 +0000