This is a recipe I had seen a while back and decided to give it a try. With the help of my daughter we made it. Most people like pumpkin during the fall but I had all the ingredients at hand and decided to do it plus I simply love pumpkin all year long.
Here is the recipe:
PREP TIME: 15 minutes
COOKING TIME: 1 hr.
YIELD: 1 medium loaf
PREP TIME: 15 minutes
COOKING TIME: 1 hr.
YIELD: 1 medium loaf
Ingredients:
5 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/2 cup coconut oil,melted(I used Trader Joe's Organic Virgin Coconut Oil)
1 teaspoon vanilla
1/4 cup honey or maple syrup
1/2 cup coconut flour
1/2 tsp sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup cranberries
5 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/2 cup coconut oil,melted(I used Trader Joe's Organic Virgin Coconut Oil)
1 teaspoon vanilla
1/4 cup honey or maple syrup
1/2 cup coconut flour
1/2 tsp sea salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup cranberries
Preparation:
Preheat oven to 350F.
Whisk the eggs, pumpkin, coconut oil, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and spices and stir until well combined. Gently fold in the cranberries.
Preheat oven to 350F.
Whisk the eggs, pumpkin, coconut oil, pure vanilla extract, and maple syrup together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and spices and stir until well combined. Gently fold in the cranberries.
Pour into a loaf tin (natural parchment works best for lining), and bake for 1 hour or until a an inserted toothpick comes out clean.
Enjoy!
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