Kate McMurray Nutrition

Love Your Food!

Pumpkin Spice Breakfast Loaf

Pumpkin season is in full swing! I have been enjoying the autumn bounty of my parents garden for a few months now. You might say I’m a pumpkin patch kid, haha! After several pumpkin pies, pumpkin chilli and various other pumpkin-y experiments this delicious and healthy breakfast loaf was born! It uses my favourite gluten-free base – almond flour – and is full of all sorts of fantastic ingredients.

Check out this stellar report card:

  • gluten free, grain free, dairy free AND refined sugar free
  • friend and family tested and approved!
  • freezes well

Contains:

  • TWO vegetables!
  • healthy fats
  • friendly fiber
  • satiating protein
  • vitamins and minerals

Now THAT’s a breakfast loaf to get excited about!

Pumpkin Spice Breakfast Loaf

3/4 cup almond flour
1 tsp baking soda
1 tsp cinnamon (*blood sugar balancing)
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

2 eggs
1/3 cup pumpkin puree (*full of antioxidants)
4 tbsp coconut oil (*contains medium chain triglycerides)
1 tbsp blackstrap molasses (*source of iron and other minerals)
1 tbsp honey (good quality for most benefit)

1/2 cup Medjool dates, roughly chopped
1/2 cup grated carrot
1/4 cup shredded coconut (toasted, unsweetened)
1/4 cup walnuts, roughly chopped

Directions:

Preheat oven to 180C and prepare a loaf pan (use coconut oil to grease or line with parchment paper). Mix flour, baking soda and spices. In separate bowl mix wet ingredients (don’t forget to melt your coconut oil first). Pit dates and whirl in a food processor until roughly chopped. Toast coconut (or buy large toasted flakes and blend to make finer). Shred carrots and chop walnuts. Combine wet and dry ingredients and stir in dates, coconut, carrots and walnuts. Pour batter into loaf pan and bake for 40-45 minutes or until an inserted toothpick comes out clean. Cool and enjoy or freeze for later.

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