Kristin Kilmer Wellness

Holistic Health and Wellness Coaching

Gluten-Free, Sugar-Free Pumpkin Bread

pumpkinbread

Yes its true.  Gluten-Free and Sugar-Free DOES exist.  There are now so many diabetic safe, non-insulin spiking alternative sweeteners out there. One of our favorites is Lankanto, made from Monk Fruit and Erythritol which is derived from either non-GMO birch or corn (in this case, its corn). Monk Fruit, or Lo Han Guo is a small fruit grown in Southeast Asia.  It has been used for centuries as a cold or digestive aid and now the juice is extracted as a sweetener that is 150 times sweeter than sugar with zero calories.  It does NOT spike blood sugar levels nor does it have a high glycemic load.

In this recipe, we are also using coconut flour instead of white flour.  Coconut flour is high in fiber, protein, and healthy fats.  It is also free from wheat and other grains.  It is also low in sugar, digestible carbohydrates, and has a low score on the glycemic index.

This recipe is surprisingly moist and simple to make;  you would never guess its so healthy.

Ingredients (All organic of course):

5 Eggs

1 cup pumpkin puree (either fresh or from a carton or BPA-free can)

1/4 cup coconut oil (liquified)

1/2 cup coconut flour

1 tsp baking soda

1 tsp vanilla or vanilla bean powder

2 TBSP pumpkin pie spice

1/4 cup Lankato, Erythritol, or Honey (if you prefer the sugar).  You can add a few drops of liquid stevia for added sweetness

To Prepare

Preheat oven to 400 degrees

Grease a glass bread pan with coconut oil

Put all ingredients into a bowl or high speed blender (preferred)

Mix all ingredients until smooth in the blender or with a whisk.

Bake for 20 to 25 minutes

Serve with coconut oil or grass fed butter.

 

Enjoy!

 

 

 

 

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This entry was posted on October 7, 2016 by in Recipes.
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