Description
The kids loved this and boy the men gobbled it up. It is perfect as an accompaniment to eggs in the morning, as a snack mid-day or packed up to take to work. I added some coconut butter on it after I warmed it up and my hubby ate it plain and with ghee. Any way you eat it is absolutely scrumptious, not to mention the health benefits of cinnamon!
Ingredients
- 8 ounces canned pumpkin
- 1 tablespoon (15 ml) ground cinnamon
- 2 teaspoon lemon juice
- ½ teaspoon orange extract
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 2 tablespoons Dutch cocoa
- 1 ½ cups almond flour plus 2 ½ tablespoons
- 3 eggs
- 1 ½ teaspoons baking powder
- Coconut oil for greasing pan
Instructions
- Preheat oven to 350°F.
- Place the canned pumpkin, eggs, honey, coconut oil, lemon, orange extract and cinnamon in a bowl and puree with an electric mixer until smooth.
- In another bowl, add the almond flour and baking powder and sift together.
- Add the wet ingredients to the dry.
- Divide the mixture evenly between 2 bowls.
- Stir the cocoa powder into the mixture in one of the bowls.
- Grease a standard glass loaf pan with coconut oil.
- Place alternate tablespoonfuls of the chocolate and pumpkin batters into the glass dish.
- Bake for 45-55 minutes.
- Use a knife to test readiness.
- Leave to cool in the pan before serving.
Notes
To make this recipe fluffier (which I did not want) you can separate your eggs and whip up your whites until they peak, then fold into the batter after the final mix step.
If I was going to make muffins I would make the fluffier version.
Original recipe was by Harper of PaleoGrubs.com
