Pumpkin Loaf

Ingredients:

3 Eggs

¾ cup Sunflower Seed Butter

1/3 cup Maple Syrup

½ cup Pureed Pumpkin

3 tbsp Coconut Oil

½ Lemon (juiced)

2 tsp Cinnamon

1 tsp Nutmeg

1/3 tsp Baking Powder

1 ½ tsp Ginger (grated)

¼ tsp Sea Salt

Directions:

1. Preheat oven to 350 degrees F (177 C). Lightly grease a loaf pan or line it with parchment paper.

2. In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy (Note: You can also mix by hand if you prefer).

3. Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. Blend again until smooth.

4. Transfer the batter into the loaf pan. Bake for 40 to 45 minutes (you can test if it is done by inserting a toothpick. It will come out clean when the loaf is finished).

5. Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to five days. If not eating right away wrap and store in the freezer for up to 2 months.

Muffins: Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.

Make It Sweet: Stir in a handful of dark chocolate chips (dairy free) to the batter before baking.

Serve it With: A cup of herbal tea or coffee.

 

Nutrition, per serving, makes 12 servings

Calories               185

Fat                      14g, saturated 4 g

Carbs                  12 g

Fiber                    2 g

Sugar                   7 g

Protein                 5 g

Cholesterol          47 g

Sodium               89mg

Vit A                   1666IU

Vit C                   2mg

Calcium             42mg

Iron                    1 mg