Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 10
Carbohydrates: 3g
Ingredients
- 200 g pumpkin puree
- 200 g almond flour
- 50 g coconut flour
- 100 g coconut oil (or melted butter or ghee)
- 5 g baking powder
- 4 egg
- pinch salt
- seasonings (to taste)
- sweetener (to taste)
Instructions
- To get a pumpkin puree you either need to bake a piece of pumpkin in the oven until soft or stew it in a frying pan under the lid to the same state. And then woosh it with a blender.
- Preheat the oven to 180-200°C / 356-392oF. Mix all the dry ingredients first, then add all the wet ones and mix thoroughly.
- Grease a baking form with oil or butter, pour the dough in, and then bake. The time depends on the size of the form. If you use two small forms, then you need to bake for 20 minutes, and then cover with foil and bake for another 20. If you use one standard form, bake for 30 minutes, and then another 15-20 minutes under the foil. In both cases, bake until the toothpick comes out of the bread dry.
Notes
When you use my refferal link on iHerb, I get a reward and can use it to order more ingredients and test more recipes. This is a cart with my regular order.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 3g | Protein: 7g | Fat: 13g