These adorable loaves are perfect for a breakfast on the go, or to share with friends and family. I especially recommend trying them warm with a dollop of grass-fed butter or coconut oil. Yum!

Pumpkin Pecan Mini Loaves

1 cup cassava flour
1 cup almond flour
½ cup arrowroot starch
½ tsp sea salt
1 tsp baking soda
2 tsp cinnamon
½ cup palm sugar

½ cup coconut oil, melted
½ cup pumpkin puree
⅓ cup coconut milk
3 eggs
1 tsp vanilla

⅔ cup chopped toasted pecans, divided

 

Method

  1. Preheat the oven to 350º. Line a mini loaf tin or muffin tins with paper liners and set aside.
  2. In a small bowl combine the dry ingredients and whisk to combine.
  3. In a large bowl combine the liquid ingredients and whisk to completely combine.
  4. Add the dry ingredients to the wet ingredients and whisk until a smooth batter is formed.
  5. Add ⅓ cup of the prepared pecans and fold them into the batter.
  6. Spoon the batter evenly into paper-lined mini loaf tins or muffin tins and top with the remaining pecans, pressing the pecans in lightly so they stick.
  7. Bake for 25-30 minutes, until a toothpick inserted into the loaves comes out clean.
  8. Enjoy warm topped with coconut oil or grass-fed butter. Enjoy!

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