Special request from @Kawberlin for this one. It started life as a Danielle Walker Spiced Pumpkin Muffin, but she puts maple syrup in and chocolate chips. So I thought I'd turn it into a low carb bread instead. It has a much better texture than her banana bread and so I think I prefer it. Great way to use pumpkins! Picture at the end.
12 slices at 110 cal per slice and 5g of carbs.
2 cups blanched ground almonds or almond flour
3 tbsp coconut flour
2 tsp cinnamon
0.75 tsp nutmeg
0.25 tsp ground ginger
0.25 tsp ground cardamom
0.25 tsp ground cloves (I didn't have any)
0.25 tsp sea salt
0.75 cup of cooked, pureed pumpkin (I used butternut squash)
2 large eggs
2 tbsp coconut oil
1 tsp vanilla extract
0.25 cup of water. (see below)
Mix the dry ingredients in a bowl
Put the wet ingredients into a bowl and beat on high until combined
Slowly incorporate the dry ingredients into the wet ingredients bowl until combined, mix until smooth. Note this is a very thick batter and as DW put in maple syrup, I added water to slacken it off.
Put batter into a 2lb greased loaf tin, bake for about 30 mins at 180/350. The mixture should fill to the top as it does not have a large rise!
12 slices at 110 cal per slice and 5g of carbs.
2 cups blanched ground almonds or almond flour
3 tbsp coconut flour
2 tsp cinnamon
0.75 tsp nutmeg
0.25 tsp ground ginger
0.25 tsp ground cardamom
0.25 tsp ground cloves (I didn't have any)
0.25 tsp sea salt
0.75 cup of cooked, pureed pumpkin (I used butternut squash)
2 large eggs
2 tbsp coconut oil
1 tsp vanilla extract
0.25 cup of water. (see below)
Mix the dry ingredients in a bowl
Put the wet ingredients into a bowl and beat on high until combined
Slowly incorporate the dry ingredients into the wet ingredients bowl until combined, mix until smooth. Note this is a very thick batter and as DW put in maple syrup, I added water to slacken it off.
Put batter into a 2lb greased loaf tin, bake for about 30 mins at 180/350. The mixture should fill to the top as it does not have a large rise!
