PUMPKIN CHOC CHIP PALEO BREAD

When I first started my sugar-free journey (which included avoiding non-nutritive sweeteners like monk-fruit and stevia and sugar alcohols), I really had to dig deep into my creativity to find delicious, naturally sweet foods without added sugar. This particular recipe really hit the spot for me especially during the holiday season. This recipe is a favorite with my clients who want to achieve a weight-loss or health goal, but don't want to feel the FOMO.

Serves 12-16

INGREDIENTS:

• 2 cups blanched superfine almond flour

• 2 tbsp ground flax

• 2 tbsp ground psyllium (or add 2 extra tbsp ground flax seeds)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon celtic sea salt

• 1½ tablespoons pumpkin pie spice blend

• 1 cup pumpkin puree

• 4 eggs

• ¼ cup melted coconut oil

• 1 tablespoon pure vanilla extract

• ½ cup dark chocolate chips (I use Pascha 100% unsweetened chocolate chips)

DIRECTIONS: 🧭

1. Preheat the oven to 350ºF. Line a small loaf pan with a strip of parchment paper, leaving two inches of overhang on the sides of the pan.

2. In a large bowl, with a fork whisk together the almond flour, ground flax seed, psyllium, baking soda, baking powder, sea salt and pumpkin pie spice blend.

3. In a second medium bowl, whisk together the pumpkin, eggs, vanilla and melted coconut oil until well combined.

4. Stir the wet ingredients into the dry, slowly. Stir by hand until it is well combines, smooth and no clumps of flour remains. Fold in chocolate chips.

5. Transfer the batter to the prepared pan. Add a couple more chocolate chips (or pumpkin seeds) on top, if you'd like. You can also add any nut or seeds you choose.

6. Bake in the preheated oven for 50-60 minutes until it's a nice deep golden brown color on top and set (test by inserting a toothpick into the center of the bread to check if it comes out clean). If the top of the loaf starts to brown too quickly, tent foil over the loaf.

7. Using the parchment paper strips that overhang, carefully lift up and remove the pumpkin bread from the pan and transfer it to a wire rack to cool. Carefully remove the parchment paper so the bread can cool.

8. Allow to cool at least 30 minutes. Cut into 12-16 slices. Store on the counter for up to 3 days or keep slices in fridge or freezer in a sealed container.

9. Serve with a smear of maple nut butter, cashew cream cheese, or coconut butter!

I like my slices heated and topped with a smear of coconut butter!