With fall around the corner, I have been enjoying it’s produce. Fall is a great time to create some hearty nutritious dishes like this gluten free pumpkin loaf.
Ingredients:
- 4 large eggs
- 1 cup coconut sugar
- 1 cup pumpkin puree
- ¼ cup avocado or melted coconut oil
- 1 teaspoon vanilla
- ¾ cup oat flour
- ½ cup coconut flour
- ½ teaspoons cinnamon
- ½ ginger powder
- 1-½ teaspoon baking powder
- ½ teaspoon baking soda
- Pumpkin seeds
Instructions:
- Preheat oven to 350ºF. Prepare an 8×8 square baking dish with parchment paper.
- In a large bowl, add the eggs, coconut sugar, pumpkin, avocado oil, and vanilla. Mix until fully combined.
- To the bowl, add the oat flour, coconut flour, cinnamon, ginger, baking powder, and baking soda. Mix it together until it’s fully combined.
- Transfer the batter into the baking dish.
- Top with pumpkin seeds.
- Bake for 40-45 minutes.
- Transfer to a cooling rack and let cool completely.
Enjoy!
