You know how you get into a food rut and you eat the same thing day in day out. A few months back I talked to someone about my food choices and she made some suggestions for foods I should incorporate (more vegetables and seeds) and things I should limit (sugar, dairy and gluten). 

I started eating goats milk yogurt with honey and a mix of seeds for breakfast and while it was delicious I was ravenously hungry by 10 o'clock. I was looking for something filling and healthy to eat alongside my yogurt and came across this recipe for gluten-free coconut flour bread.

I used the recipe as a base to make a pumpkin coconut flour bread,which is delicious. If you are interested in giving it a whirl, here are my ingredients and I followed the baking times as listed. 

  • 6 eggs
  • 1/2 cup coconut milk
  • 1/4 cup honey (plus I added 2 Tablespoons of late fall honey, which has a hint of molasses to it)
  • 1 Tablespoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 cup applesauce
  • 1/2 cup pumpkin (I used fresh roasted pumpkin, but you could use canned)
  • 1/3 cup sunflower seeds
     

I did end up having enough for two loaf pans. I think one would have left the inside a bit soggy. 

Try it and let me know what you think. 

 

 

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