As promised, here is the pumpkin spice bread I made last evening :-) I made it twice because I wanted to add more spices. Also, I didn't grind the shredded coconut and quinoa flakes nearly as much the second time so I would have a grainier texture. If you prefer a finer, more cake-like texture, you can grind those more finely.
If you have my cookbook, then you've seen a photo like this before :-) Cooking your own whole pumpkin is so simple. Just put it in the oven at 400 degrees for an hour. Don't poke or cut it at all. I usually do this in the evening, and the oven makes the house nice and toasty. Then I leave it on the counter to cool overnight. In the morning the skin just peals off so nicely, as you can see. Scoop out the seeds, and puree. Easy-peasy =)
I want to give you guys another big thank you for using my Amazon (and iHerb) links, which is how I was able to get this new camera. I love it! Thank you so much! Check out the amazing flowering stevia photo I got with it! Those white flowers are less than a quarter of an inch big in real life. Eeek! It makes me so happy :-) In fact, all my photos from now on will be taken with it.
And now on to the recipe!
Grain-free Pumpkin Spice Bread:
Add to food processor:
1 cup shredded coconut
1 cup Quinoa Flakes
Process for one minute.
Note: For a finer bread texture use a professional blender, like a Vita-Mix or Blendtec to grind the shredded coconut and quinoa flakes. Or you can even use a coffee grinder. Just grind 1/4 cup at a time if you're using a coffee grinder.
1 cup walnuts
Process for a few seconds.
1 cup pumpkin puree
1/4 cup tapioca flour
1/4 tsp vanilla liquid stevia
1/4 cup + 2 tbsp coconut sugar
1 tsp baking soda
1 tsp baking powder
1.5 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves (I grind cloves in my coffee grinder)
Pour into bread loaf pan, lined with unbleached parchment paper on the bottom, and greased all around.
Bake at 350 degrees for about 35 minutes.