Paleo Pumpkin Bread
A soft and lightly spiced loaf that makes a perfect tea or coffee accompaniment (or treat after dinner). Pumpkin is low in calories, a source of vitamin C, beta-carotene, and vitamin A. Coconut flour increases the fibre content, and almond meal and eggs provide tummy satisfying protein to fill you up.
Grain Free. Gluten Free. Dairy Free. Low FODMAP.
1 1/4 cups almond meal
1/3 cup coconut flour
1 tbsp cinnamon
1/2 tsp nutmeg
1 tsp lemon zest
1 tsp baking soda
1/2 tsp sea salt
1/4 cup coconut oil
2 1/2 tbsp maple syrup
1/2 tbsp vanilla extract
1 cup jap pumpkin puree
1/4 cup diced dates (optional - omit if low fodmap)
Preheat oven to 185 degrees C.
Combine dry ingredients in a large bowl, ensuring there are no lumps of coconut flour.
Combine all wet ingredients together in a small bowl. Add to the dry ingredients and mix well.
Pour into a loaf tin lined with baking paper. Bake for 55-60minutes or until a skewer come out clean and it has a nice, thin golden crust.
Serve warm with a little butter, nut butter and banana, or your favourite sweet spread.
Enjoy being you,