pumpkin tahini toast

 
Pumpkin bread madness.jpg
 
 
 

I couldn't believe how yummy this recipe was when I first tried it. Everything just melts in your mouth and tastes so heavenly! It's perfect for fall mornings with a cup of coffee or tea. Make a loaf and you are set for breakfast for the rest of the week :)

 

Recipe

pumpkin bread:

  • 1 cup pumpkin puree
  • 1 flax egg (1 tbsp flax seed w/ 3 tbsp water- let sit for 5 minutes)
  • 3/8 cup pure maple syrup
  • 1/2 cup almond flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cloves, ground
  • 3/8 cup coconut sugar
  • 2 cups gluten free oat flour (I use oats and grind them up in my blender until it becomes a flour-like consistency)
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil

FINISHES:

  • Tahini
  • Bananas
  • Blueberries
  • Raspberries
  • Unsweetened coconut
  • Cinnamon

 

Directions

1. Preheat oven to 350 degrees. Blend all ingredients together in a high-speed blender.

2. Line a bread pan with parchment paper or oil with coconut oil. Add batter and poor evenly.

3. Cook for 50-65 minutes. Let cool for 5-10 minutes.

4. Cut the bread and top with toppings!