Viewing entries tagged
pumpkin

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Grain-free triple-chocolate pumpkin bread

Yield: 1 9-inch loaf

1 1/3 cups cassava flour
1/2 cup raw cacao powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 cup avocado oil
3/4 cup Lakanto sweetener
2 large eggs
1 cup organic canned pumpkin puree
1/4 cup almond or coconut milk (I used Rebel Kitchen chocolate mylk)
1 tsp. vanilla extract
1/3 cup mini chocolate chips (I used Enjoy Life)

1. Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan generously with coconut oil.
2. In a small bowl, combine cassava, cacao, baking soda, baking powder and salt. In a separate large bowl, whisk oil and Lakanto until well mixed. Whisk in eggs, then pumpkin, milk and vanilla. Add cassava mixture; stir until nearly combined. Fold in chocolate chips.
3. Spread batter in loaf pan and bake until a toothpick inserted in center of loaf comes out clean, 40 to 50 minutes. Let cool on a wire rack for 10 minutes, then turn bread out of pan and let cool completely on rack. Wrap and refrigerate leftovers.

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6 Ways to Sneak Veggies into Breakfast

Eat more vegetables, eat more vegetables, eat more vegetables—this is the advice we hear constantly. But how? Here are some simple (and delicious!) ways to incorporate all-important vegetables into your morning meal.

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