Ingredients:
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup roasted pumpkin
- 2 tablespoons honey
- ¼ teaspoon stevia
- 3 large eggs
Directions:
- In a food processor combine almond flour, salt, baking soda and spices
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
- Scoop batter into a mini loaf pan
- Bake at 350° for 35-45 minutes
- Cool for 1 hour
Mmmmmm it's just mouth melting. This lusciously moist, gluten free, dairy free pumpkin quick bread is made with high protein almond flour, and came about by popular demand. I hope you like it.
