Whenever I make a new muffin recipe or a bread of some sort, I hope that Sasha will LOVE it. My goal is to get her to eat veggies and fruits that she usually won’t eat, no matter what! Today I am sharing another recipe I found in The Paleo magazine, except I added in my little flair! Powder. You’ve got to make this Pumpkin Bread! It’s simply divine!
No time for their method!
As I have told you in previous posts, I have no time to be separating the dry ingredients from the wet ingredients, and so far, my method is working for me. I pull out everything I need, place it next to my Vitamix along with my measuring cups and I dump it all in!
She didn’t like it
My house smelled like some Patisserie! I couldn’t wait to taste this monster loaf! When I turned on the oven light, my pumpkin bread was so fluffed up over the loaf tin, It looked as if it would burst in the oven. It was easy prepping it, the hardest part was waiting a full hour for it to finish and about 30 minutes before it cooled. Sasha came in, and her eyeballs lit up, asking what the smell was, so I showed her. Would you believe she actually frowned at me? The nerve of this little pint-sized mini-mee! When I ask why the frown, her reply, “I wanted muffins.” Imagine that, I just smiled and said, “wait until you sink your little teeth into this!” I gave her a piece anxiously waiting for her to judge my pumpkin bread when finally she said, “Mama, I don’t like it, I LOVE IT!” SCORE! I threw my hands up and said, “YES!” Finally, Mama got it right! She is one hard food critic to please.
Here’s the problem
You could put any candy any sweet any junk food in front of me, and I could care less. I have trained my brain to think of sweets and junk food as SHIT food. SHIT food does absolutely NOTHING for your body and mind. But when I have something like this on my counter screaming at me, It’s a problem. I become weak. It’s a problem when you’ve only made one loaf, and there are only eight slices. I made it for Sasha to have for breakfast. A way to get some veggies in her from the pumpkin. I ended up devouring a slice after dinner with my hot tea before I went to bed. Man oh man this is so damn good!
Take out and add-in
Of all the ingredients, I missed one, which was arrowroot starch. I never used it and didn’t have it. I simply forgot to buy it. Instead, I added in 1/2 cup almond flour. When I looked at the picture in The Paleo Magazine, it looked as if the bread was missing something. SHOCKER! It was! Chocolate chips! I added in Lily’s vegan chocolate chips to this recipe because I love them. What I love is that they have no sugar, no dairy and well, they just taste so damn good! I also added in two scoops of my Nutra Bio Protein. This is something I always add to my loaf or muffin or cookie recipes.
Warning you
Here is the recipe. I urge you now, if you are a weak sucker for delicious mouth-watering moist pumpkin bread like I am, then don’t make it! You will end up eating the whole thing! Good Luck!
What you need
- 3/4 cup almond butter
- 3 large eggs
- 2 scoops protein (optional) Add if you want defined goddess muscles!
- 1/2 cup maple syrup
- 1/2 cup melted coconut oil
- 2 tsp fresh lemon juice
- 1/2 cup almond flour or arrowroot starch
- 1 tsp vanilla extract
- cinnamon + nutmeg
- 1/2 tsp ginger
- 2 tsp. baking powder
- 1/4 cup Lily’s dark chocolate baking chips
How to make it
Preheat the oven to 350. Grease your loaf tin with cooking spray. I use avocado spray. The easiest way was to add all wet ingredients to a Vitamix, then slowly add in the dry ingredients except the chips. Whiz it until the batter is smooth. Pour the smooth batter into the loaf tin. Cook for 50-60 minutes. Allow cooling for twenty minutes before you inhale it!
