I love fall! Everything about fall! I love the smell, the crisp mornings and cool breezy evenings. I love the changing of the fall leaves and how the mountains start to turn green with happy cheerful flowers popping up.
The other thing I love about fall is PUMPKIN everything! If I can put pumpkin in it I will. I was recently visiting a friend and she made the most delicious pumpkin muffins. When I went home I wanted to make pumpkin something, I wasn’t sure what but this is what I came up with. I decided to add some chocolate chips to bring a sweet flare to it. Yes, it is delicious and no one slice with some yummy grass-fed butter won’t be enough. I can’t wait for you to try it!
- 3 Eggs or (egg replacement 3 Tbsp gelatin & 9 tbsp water)
- 3/4 cup almond butter
- 1/3 cup maple Syrup
- 1/2 cup pureed Pumpkin
- 3 tbsp coconut Oil
- 1/2 Lemon (juiced)
- 1/4 cup coconut Flour
- 3 1/2 tsp cinnamon
- 1 tsp Nutmeg
- 1/3 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup of chocolate chips (or desired about for added delish)!This is my dairy-free choice
- Preheat oven to 350 line a bread pan with parchment paper.
- In a mixer, combine your eggs or(replacement), almond butter, maple syrup, pumpkin puree, coconut oil, and lemon juice. Mix until all ingredients are combined.
- Slowly add the coconut flour, cinnamon, nutmeg, baking powder, and sea salt. Mix 1-3 mins.
- Transfer the batter into the loaf pan. Bake for 40 to 45 minutes.
- Remove from the oven and let cool before cutting and serving!
You can pair this with Coconut Mouse for an added fluffy indulgence.
