Ingredients:
1 cup pumpkin puree
2 ½ cups almond flour
¼ cup maple syrup
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup melted coconut oil (or light olive oil, canola oil)
2 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
1/4 cup Zen Basil Seeds (for fiber, polyphenols, and prebiotics)
Ingredients:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
Prepare the Zen Basil Seeds:
Soak the ¼ cup of Zen Basil Seeds in ½ cup of water for about 5-10 minutes until they form a gel-like consistency.
Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, vanilla extract, and the soaked Zen Basil Seeds.
Combine Dry Ingredients:
In a separate bowl, mix the almond flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
Blend Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread light and fluffy.
Pour and Smooth:
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake:
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with foil during the last 10 minutes of baking.
Cool:
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy!
Slice it up and enjoy this fiber-packed, wholesome treat that’s perfect for fall vibes. 🧡
