GLUTEN FREE PUMPKIN COCONUT BREAD
Total Time Taken: 1 hour
Ingredients:
¼ teaspoon salt
½ cup canola oil
½ cup shredded coconut
½ teaspoon ground ginger
1 ½ cups pumpkin puree
1 ½ teaspoons baking powder
1 cup coconut flour
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
5 eggs
¼ teaspoon salt
½ cup canola oil
½ cup shredded coconut
½ teaspoon ground ginger
1 ½ cups pumpkin puree
1 ½ teaspoons baking powder
1 cup coconut flour
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
5 eggs
Directions:
1. Mix the oil, eggs, pumpkin puree and vanilla in a container.
1. Mix the oil, eggs, pumpkin puree and vanilla in a container.
2. Stir in the coconut flour, shredded coconut, salt, baking
powder,
cinnamon and ginger and stir for a few seconds to mix.
cinnamon and ginger and stir for a few seconds to mix.
3. Spoon the batter in a loaf pan coated with baking paper.
4. Pre-heat the oven and bake at 350F for forty minutes or until a
golden-brown colour is achieved and it rises significantly.
golden-brown colour is achieved and it rises significantly.
5. Let cool in the pan before you serve.
Nutritional Content of One Serving:
Calories: 205 ║ Fat: 16.1g ║ Protein: 4.9g ║ Carbohydrates: 10.6g
Calories: 205 ║ Fat: 16.1g ║ Protein: 4.9g ║ Carbohydrates: 10.6g
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