In the fall, I’m pretty much pumpkin obsessed. I mean – lattes, bread, biscuits, chili… you name it – if it’s pumpkin – I’m all in. We even have a pumpkin patch growing in our back yard!! That was a happy accident… FYI – if you put a pumpkin in your back yard and let it go bad or sprinkle the seeds around, you’ll end up with your own pumpkin patch! We were able to harvest 5 pumpkins that got pretty big!! One was perfectly draped over an overturned wheelbarrow, so I had to snap a pic. Our pumpkins are still green, and I’m not sure I’d eat them anyway, so I will continue to use pumpkin puree for cooking. 🙂
After a couple of months of travel, a birthday and a marathon I’ve just ate whatever I wanted, and now it’s time to reign it in. Right before the holidays, you ask? Well, it’s happening. I’ve committed to a friend and client to eat paleo with one cheat meal a week, and on top of that I’m hosting an online group of people through the holidays to stay motivated! It’s called the Reverse Resolution, and if you’d like more info – let me know.
Amber and I have already been eating paleo for about a week, and I’m already feeling better. It’s super fun sharing our meals and recipes with each other and finding ways to eat healthy. The other day, we were talking about how easy and actually DELICIOUS eating this way really is.
Because I have a sweet tooth, I love trying new ways to get my fix without it being sugary, and I hit the pumpkin jackpot last night! I took Laura Lea’s pumpkin bread recipe and adapted it a bit and BAM!! I’m not a fan of coconut flour and the consistency you get when you use more than a couple of tbs, so here’s my version!!
- 1 can of pumpkin puree
- 1/4 cup full fat coconut milk
- 1/4 cup maple syrup
- 4 eggs
- 1 cup of almond flour
- 1 cup of almond meal (you can also just do 2 cups of almond flour if you don’t have meal)
- 1/2 teaspoon baking soda
- 4 teaspoons cinnamon
- 2-3 teaspoons of pumpkin pie spice
- dash of nutmeg
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- Preheat oven to 350 and spray a baking pan with coconut oil spray. In a mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup and eggs.
- In a large mixing bowl, stir together almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt.
- Add wet ingredients into dry and stir to incorporate. Empty batter into a loaf tin and bake for 50 minutes or until a toothpick comes out clean (start checking around 40 minutes).
- You can add nuts, chocolate chips, coconut or raisins to the batter as well for some extra love. I also love to serve with nut butter – my fav is sunbather – and then sprinkle with pumpkin pie spice.