I was in a baking mood this weekend. Even though I’m not Paleo anymore, I try and make baked goods that use Paleo ingredients not only for health reasons but it’s fun to see what can come out of almonds and coconuts.
I had BIG plans to make banana bread, banana bread donuts and something with pumpkin. A word of advice: baked paleo banana bread donuts don’t work so well without a donut pan. They come out very flat. Live and learn.
What did come out of my incessant creating was the best pumpkin bread I’ve ever baked. It rose perfectly, looked pretty and most importantly, is crazy moist and delicious. The only thing I wish I did was throw in some chocolate chips. Luckily, there will be a next time for this bread.
1 cup almond flour
2 tsp. coconut flour
1 tbl. + 1 tsp. vanilla protein powder
1 cup canned pumpkin
1/2 flax egg (1/2 tbl. flax+1.5tbl. water mixed and set for a few minutes in the fridge)
1 tbl. maple syrup (i used Walden Farms)
2 tbl. peanut butter
1 packet stevia (or two teaspoons regular sugar)
1 tsp. baking soda
1/2 tsp. apple cider vinegar
1.5 tsp. pumpkin pie spice
1 tsp. cinnamon
Shake of ginger
Pinch of salt
Preheat your oven to 350 degrees and liberally grease a small loaf pan.
In a bowl, mix together almond flour, coconut flour, protein powder, stevia, baking soda and spices.
In another bowl, mix pumpkin, flax egg, egg, syrup and peanut butter.
Add wet to dry and mix thoroughly.
Add in apple cider vinegar and mix again.
Pour into loaf pan and smooth out the top.
Bake for 45-50 minutes or until the top springs back and a knife comes out dry and clean.
Let it cool completely before slicing and removing from pan. Store in the fridge.