Clean pumpkin bread

Clean pumpkin bread

Ingredients
3 large eggs/4 medium eggs
¾ cup sunbutter (you may also use almond butter)
¼ cup maple syrup
¾ cup pumpkin puree (homemade or canned)
3 tablespoons softened palm shortening, ghee, or unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract or paste
½ cup coconut flour
1½ tablespoons cinnamon
2 teaspoons nutmeg
2 teaspoons grain-free baking powder (or make your own- 1tsp baking soda+2 tsp cream of tartar)
½ teaspoon lemon zest
½ teaspoon ginger
¼ teaspoon sea salt
note: if almond butter is used, decrease baking powder to 1.5 teaspoons and add ½ teaspoon baking soda

Instructions:
Preheat oven to 210 dagrees.
Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
In a high-speed blender or food processor, combine the eggs, sunbutter, maple syrup, pumpkin puree, palm shortening or butter, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
Add the coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, until a toothpick comes out clean.
Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Store tightly wrapped in the refrigerator.

Delicious with Greek yoghurt and homemade clean jam or coconut butter

Bon Apetite..!

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