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pumpkin bread recipe | Paleo Vegan AIP Gluten-free NO NUT NO COCONUT OIL

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pumpkin bread recipe | Paleo Vegan AIP Gluten-free NO NUT NO COCONUT OIL
Hey everyone! To start off this autumn season I present to you the perfect recipe that everybody can enjoy! Did you know Tigernut flour is rich in prebiotic fiber, potassium, iron, protein, zinc mag and more! This loaf makes the ultimate power breakfast in the morning so Enjoy! 🍁
Ingredients:
1 cup pumpkin
1 tsp pumpkin spice or cinnamon
1 & 1/3 cup tiger nut flour
1/4 cup & 1 Tbs tapioca flour
1/2 cup pure maple syrup
1 Tbs apple cider vinegar
1 tsp baking soda
Directions:
Mix everything in a bowl until fully combined and you into either a greased loaf pan, 6 jumbo muffin pan or 12 small muffins. Bake in a preheated oven at 350 F. for 25-35 minutes until tops are brown. freeze individual muffins and warm for 20 seconds in the microwave. Serve with thawed frozen fruit and a dollop of coconut cream on top if you please, that's how I enjoy it ❤️
Hey everyone! To start off this autumn season I present to you the perfect recipe that everybody can enjoy! Did you know Tigernut flour is rich in prebiotic fiber, potassium, iron, protein, zinc mag and more! This loaf makes the ultimate power breakfast in the morning so Enjoy! 🍁
Ingredients:
1 cup pumpkin
1 tsp pumpkin spice or cinnamon
1 & 1/3 cup tiger nut flour
1/4 cup & 1 Tbs tapioca flour
1/2 cup pure maple syrup
1 Tbs apple cider vinegar
1 tsp baking soda
Directions:
Mix everything in a bowl until fully combined and you into either a greased loaf pan, 6 jumbo muffin pan or 12 small muffins. Bake in a preheated oven at 350 F. for 25-35 minutes until tops are brown. freeze individual muffins and warm for 20 seconds in the microwave. Serve with thawed frozen fruit and a dollop of coconut cream on top if you please, that's how I enjoy it ❤️
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