Once again decided to tweak a recipe I’d made in the past due to the “no honey” rule in the Whole Life Challenge, and liked this one better! It doesn’t yield a whole lot (barely filled two mini loaf pans), so I may double it next time, but it’s pretty delicious. Would be even better with mini chocolate chips!
ETA: I made this again adding a ripe banana for a little extra sweetness, plus 1/4 cup flax seeds, and made one loaf with chocolate chips for the baby girl. So, so good!!
1 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 1/2 tbsp cinnamon
2 tbsp organic coconut sugar (or raw local honey)
3 large eggs
3/4 cup canned pumpkin
Preheat oven to 350 degrees F. Grease two mini loaf pans (or muffin tin) with grass-fed butter or organic unrefined coconut oil. Mix dry ingredients together. Add remaining ingredients and blend well. Pour into loaf pans or muffin tin and bake for 25-30 minutes.