Here is a fun fall recipe sure to satisfy your love of pumpkin AND your goal of health!
For those who are grain-free or Paleo-friendly, this is not the recipe for you. There will be more recipes along those lines in the future. However, if you are eating grains as part of a healthy diet, then this IS for you. If you don’t eat gluten, then substitute a gluten-free flour – the texture may be a little more dense and not as fluffy, but it will still be tasty.
I would recommend using organic coconut oil (melt it and cool it so it is still in liquid form) and consider decreasing the brown sugar amount in half. Most times you can cut the amount of sugar at least in half and still have a traditional baked item taste good. If you are used to eating sugar, then you will likely notice the difference, but if you are used to not eating refined sugar then it will still taste sweet.
To keep your blood sugar balanced when having a sweet treat like this, combine it with some extra protein and fat. A little bit of real organic butter or ghee is good. Have it like a piece of toast with scrambled eggs (and veggies for even more fiber).
This recipe comes from The Mayo Clinic Diet.
3 tablespoon oil, canola
3/4 cup(s) pumpkin, puree or homemade
1/2 cup(s) honey
3 tablespoon sugar, brown (packed)
2 egg(s) lightly beaten
1 cup(s) flour, whole-wheat (whole-meal)
1/2 cup(s) flour, all-purpose (plain)
2 tablespoon flax seeds
1/2 teaspoon baking powder
1/2 teaspoon allspice, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
1/4 teaspoon salt
2 tablespoon nuts, hazelnuts, chopped
Preheat the oven to 350 F. Lightly coat an 8-by-4-inch loaf pan with cooking spray.
Dietary Fiber: 3g