One of my all-time favorite treats with the fall season approaching. I can't stop saying PUMPKIN!
3 large eggs ¾ cup almond butter
½ cup grade B maple syrup ½ cup pumpkin puree
3 tablespoons coconut oil 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract ¼ cup coconut flour 1½ tablespoons cinnamon 2 teaspoons nutmeg 1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon lemon zest ½ teaspoon ginger ¼ teaspoon sea salt
INSTRUCTIONS: Preheat oven to 350 degrees F.
Lightly grease a glass or metal 8.5×4.5 loaf pan then place a piece of parchment paper on the bottom of the pan.
In a high-speed blender or food processor, combine the eggs, nut butter, maple syrup, pumpkin puree, coconut oil, lemon juice, and vanilla. Puree for 30 seconds until smooth and creamy.
Add the coconut flour, cinnamon, nutmeg, baking powder, baking soda, lemon zest, ginger, and sea salt. Blend again for 30 seconds until well combined. Pour the batter into the prepared loaf pan. Bake for 40-45 minutes, until a toothpick comes out clean.
Remove the loaf from the oven and allow to cool in the pan for 15 minutes. Remove from the pan and cool completely before eating, about 2 hours. Enjoy! Store tightly wrapped in the refrigerator.