Hi everyone and happy fall! I haven’t posted here in awhile as I have been busy in my other career of Real Estate here in Miami. Hard to believe the year is almost over in just two more months especially since we don’t see much change in the weather here. Regardless it is that festive time of year we are reminded with pumpkins and other fall ingredients. I’m not huge on eating sweets and or bread, but I came across this recipe for a gluten-free pumpkin bread and I thought I’d give it a shot. Turns out its’ pretty amazing and can be a healthy dessert substitute or quick snack. Chances are if you whip this bread up for someone who isn’t a health fanatic they will find it awesome too. Below is the recipe and if you want an extra decadent treat smother some peanut or almond butter across it!
Ingredients:
1 can of organic pumpkin
1/4 cup of coconut oil
2 organic eggs
1/3 cup of almond milk
2 cups of oat flour
1 cup of coconut sugar
1 teaspoon of baking powder
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1) Preheat oven to 350 degrees and grease a glass baking dish with coconut oil
2) In a large bowl mix all the ingredients together until smooth
3) Pour mix into baking dish and bake for about 60 minutes
4) Allow to cool
Recipe Credit to @rachimansfield
