There is nothing more fabulous in the fall than pumpkins, winter squash and apples. I absolutely love the earthy and naturally sweet taste of fresh pumpkin and butternut squash. Add a little cinnamon and cloves and you are all set!
Don’t forget the mums! I am a total sucker for mums. The bigger, the better. I would have my front porch covered in them if I could!
If you have been following me, you know by now…I bake a lot of muffins! I explain why here, Carrot and Pumpkin Muffins with Pumpkin Flour (grain free). This recipe turned out beautifully! It is amazing the powerful the natural sweetness of cashews, pumpkin and banana.
INGREDIENTS:
1 cup cashew flour*
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 eggs, beaten
3/4 cup canned or fresh pumpkin puree
1/4 cup mashed banana
1 teaspoon vanilla extract
3 Tbsp coconut oil, melted
Preheat the oven to 350 F and line three small loaf pans** with parchment paper or ten regular muffin cups with liners.
Grind the cashews into a fine flour in your high-speed blender. Whisk together cashew and coconut flour, baking soda, cloves, cinnamon, and nutmeg in a small bowl. Next, add the eggs, pumpkin, banana, vanilla, and coconut oil. Stir well to combine.
Bake bread for 40 minutes or muffins for 20-25 minutes.
*I grind my own from whole nuts in my Vitamix. I prefer this because I soak and toast my nuts before using them. That way I save cost and control quality! (Use 1 cup of whole nuts for a measure in this recipe)
** My loaf pans are, 5.75″ L x 3.25″ W x 2.25″ H.
By omitting an added sweetener, you can control the sweetness of the bread. Serve it warm with a melted butter. Or, enjoy it for a dessert with a drizzle of honey. Spread it with a nice jam or pureed berries.
Each mini loaf gave us 12 slices.
Enjoy!
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