3 Eggs (organic/pasture raised, if possible)
3/4 cup Unsweetend Almond Butter
1/3 cup Maple Syrup
1/2 cup Pureed Pumpkin
3 tbsps Coconut Oil
1/2 Lemon (juiced)
1/4 cup Coconut Flour
2 tsps Cinnamon
1 tsp Nutmeg
1/3 tsp Baking Powder
1 1/2 tsps Ginger (grated)
1/4 tsp Sea Salt
2 tbsps Ground Flax Seed
Preheat oven to 350. Lightly grease a loaf pan or line it with parchment paper.
In a blender or food processor, combine your eggs, almond butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (can also mix with hand mixer)
Add the coconut flour, cinnamon, nutmeg, baking powder, ginger, flax and sea salt. Blend again until smooth.
Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (Test with a toothpick. It will come out clean when the loaf is finished.)
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!
Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer.
Prefer muffins? Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.
Make it Sweeter by stirring in a handful of dark organic chocolate chips to the batter before baking (I love Enjoy Life and Pascha)