A delicious bread to whip up and the kids will love it too. Have it fresh or toasted. You can also make these into muffins.
GF, DF, GrF, NF
1/2 cup Cooked pumpkin puree
1 banana, mashed
1/4 cup Honey or pure maple syrup
1-2 tbsp organic blackstrap molasses
3 organic, free-range eggs, whisked
3 tbsp coconut flour, sifted
1/2 tsp Changing Habits Nutmeg
1/2 tsp Ground cloves
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Changing Habits Seaweed Salt
1
Preheat oven to 180 degrees and grease and line a loaf tin (I recommend using paper that has not been bleached).
2
Mix together all ingredients carefullt until well combined.
3
Pour batter into the tin and place in oven.
4
Bake for 45 Minutes (or until golden brown and cooked through). Let rest before slicing.
Ingredients
GF, DF, GrF, NF
1/2 cup Cooked pumpkin puree
1 banana, mashed
1/4 cup Honey or pure maple syrup
1-2 tbsp organic blackstrap molasses
3 organic, free-range eggs, whisked
3 tbsp coconut flour, sifted
1/2 tsp Changing Habits Nutmeg
1/2 tsp Ground cloves
1/2 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Changing Habits Seaweed Salt
Directions
1
Preheat oven to 180 degrees and grease and line a loaf tin (I recommend using paper that has not been bleached).
2
Mix together all ingredients carefullt until well combined.
3
Pour batter into the tin and place in oven.
4
Bake for 45 Minutes (or until golden brown and cooked through). Let rest before slicing.
0 Comments