Bailey’s Pumpkin Bread
Gluten Free Pumpkin Bread
This Pumpkin Bread should be illegal. The perfect treat. The mixture of pumpkin, chocolate and banana come together to create a masterpiece. Enjoy!
Recipe:
3 scoops @sproutliving vanilla protein powder
3/4 cup Organic Pumpkin purée
1 tsp. Organic Vanilla
1 cup Organic coconut flour or GF flour of choice***
2 Pasture raised eggs
1 Banana *mashed*
1/3 cup Organic turbinado sugar
1/3 cup Maple syrup or honey
1 tsp. Celtic Salt
1 tsp. Cinnamon
1 tsp. Pumpkin spice
1/2 cup Ground Flax seed
1 Dark chocolate bar - chopped up (I used Hu Kitchen)
2 tbsp. Melted Grass fed butter (I used Kerry Gold USA)
1 tsp. Baking powder
1/3 cup Organic coconut milk *sub milk of choice*
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Mix all ingredients together! If it is too dry add a bit of water & if it is too runny add a bit more gf flour
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Next, lay down parchment paper in 8x8 pan or grease with coconut oil!
~ I added a swirl of homemade raspberry jam & 3 more squares of dark chocolate on top
Bake at 350 degrees for approximately 35-40 minutes or until golden brown!
Toppings: organic wild blueberries, drizzle of sunflower butter, sprinkle of bee pollen, sea salt, dark chocolate chips & fresh raspberries!
*store in the fridge for best results* I love enjoying a slice of this after a nourishing meal.