Fast Metabolism Pumpkin Bread
Pumpkin packs the antioxidants that can help protect your cells against free radicals. My Fast Metabolism Pumpkin Bread recipe packs in so many amazing digestion-helping spices – like cinnamon and cardamom – and makes for a delicious snack!
Phase 3 | Serves 8
Prep time: 15 minutes | Total time: 1 hour 25 minutes
INGREDIENTS
1 cup raw almond flour
½ cup coconut flour
½ teaspoon sea salt
½ teaspoon cream of tartar
¼ teaspoon baking soda
2 ½ tablespoons cinnamon
3 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon ground cardamom
4 large eggs, at room temperature
½ cup organic, unrefined coconut oil, at room temperature
1 cup organic pumpkin puree
20 drops liquid stevia (plain or vanilla flavored)
½ cup raw walnut halves
DIRECTIONS
- Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” loaf pan with coconut oil.
- In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg, and cardamom. Mix well and set aside.
- In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute.
- Gradually beat in the almond flour mixture until combined.
- Pour into prepared loaf pan and top with walnut halves.
- Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. One 1-inch slice is a grain and a healthy-fat serving for Phase 3.
*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!
Pumpkin packs the antioxidants that can help protect your cells against free radicals. My Fast Metabolism Pumpkin Bread recipe packs in so many amazing digestion-helping spices – like cinnamon and cardamom – and makes for a delicious snack!
Phase 3 | Serves 8
Prep time: 15 minutes | Total time: 1 hour 25 minutes
INGREDIENTS
1 cup raw almond flour½ cup coconut flour
½ teaspoon sea salt
½ teaspoon cream of tartar
¼ teaspoon baking soda
2 ½ tablespoons cinnamon
3 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ teaspoon ground cardamom
4 large eggs, at room temperature
½ cup organic, unrefined coconut oil, at room temperature
1 cup organic pumpkin puree
20 drops liquid stevia (plain or vanilla flavored)
½ cup raw walnut halves
DIRECTIONS
- Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” loaf pan with coconut oil.
- In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg, and cardamom. Mix well and set aside.
- In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute.
- Gradually beat in the almond flour mixture until combined.
- Pour into prepared loaf pan and top with walnut halves.
- Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. One 1-inch slice is a grain and a healthy-fat serving for Phase 3.
*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!
