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When you can't have gluten, dairy, eggs, oats, almonds, or rice flour but still want to indulge in seasonal loaf.. you create a Buckwheat Pumpkin Loaf! BUCKWHEAT PUMPKIN LOAF Ingredients 1/4 cup coconut oil 1/3 cup xylitol 2 tbsp maple syrup 3 flax eggs 1 cup pumpkin 3 tbsp coconut milk 1 tsp vanilla extract 1/4 tsp white vinegar 1 1/2 cups buckwheat oats 3 tbsp coconut flour 1/2 tsp baking soda 1/2 tsp baking powder pinch sea salt 1 tsp cinnamon 1/4 tsp cloves - ground 1/2 tsp turmeric 1/4 cup walnuts - pieces Vanilla Glaze 2 scoops vanilla MCT oil powder 1 tbsp coconut milk Directions 1. Preheat oven to 350F 2. Using an electric mixer or whisk, blend the coconut oil and xylitol together. Add in coconut milk, pumpkin, flax eggs, vinegar, maple syrup and vanilla 3. In a separate bowl combine buckwheat oats, coconut flour, spices, salt, baking powder and baking soda 4. Fold the dry ingredients into the wet until combined and spread into a loaf pan lined with parchment paper. Top with walnuts (or pecans or pumpkin seeds) 5. Bake for 50 minutes or until toothpick comes out clean. Let rest for at least 20 minutes before removing from pan 6. Mix together the MCT oil powder and coconut milk and drizzle over entire loaf or spread on individual slices. Enjoy! #pumpkin #fall #spices #buckwheat #eggfree #glutenfree #dairyfree #pumpkinloaf #foodsensitivities