Even though as I am typing this I realize that it is a really hot day that still feels like summer. But, it’s September and I have found my mind thinking of pumpkin, squash, apple and crisps desserts for a while. I guess I couldn’t wait to put a recipe up that contains pumpkin. That means I am getting ready for fall and the blog (and blog world) will soon be full of different fall recipes. I used to not like pumpkin, because all I can think of was pumpkin pie. I know it’s weird, but I really don’t like pumpkin pie!? But once I put pumpkin in muffins and breads, and then doused them in organic butter, I fell in love. They are easy to make, a healthy choice and the perfect grain-free fall recipe.

This recipe can be sliced and frozen so you can thaw out a piece as needed. I like to keep my kitchen stocked up with healing muffins, breads and desserts in case I feel the need for a treat. I always recommend that for everyone too! You never know when a craving or a temptation of an unhealthy food will strike. If you have a freezer full of healthy options, you will never cave in. I want to be clear, there is a difference between choosing a “vacation meal” vs caving in to a craving and feeling bad for eating something (either physically or mentally). I want to avoid the latter one, not make you feel like you can’t ever have any kind of treat. To me, it’s about freedom with eating and not being ruled by cravings.

Here is the first installment of pumpkin recipes: a grain-free pumpkin bread. Enjoy!!

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

 

Meghan Birt, Certified Emotion Code and Body Code Practitioner