So this is a paleo acceptable dessert of sorts. Some paleo people would take issue with the raisins. It’s also acceptable on the GAPS diet for the most part. You might want to skip the baking soda. Otherwise it’s all legal.
I was making this yummy bread/cake while I was still eating eggs. I’ve since needed to eliminate eggs as I was reacting to them too. So this is for those of you who can eat eggs. It was a favorite snack for me for quite a while. It’s not like a grain based cake or bread. It’s better to think of it as something altogether different in my opinion. The really nice thing about it is that it’s nutrient dense and more like a real food than dessert. The only thing that sweetens it is raisins.
I modified the pumpkin bread from the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat
It’s really quite a lot different. I put more squash and spices. Different spices as well and I added raisins and nuts.
● 1 cup pureed pumpkin or butternut squash
● 8 eggs
● 1/2 cup coconut oil (melted)
● 1 tsp vanilla
● 1 heaping tbls cinnamon (you can do less, I just love spice)
● 1 tbls ground ginger
● 1/2 tsp nutmeg
● 1/8 tsp cloves
● 1/2 tsp salt
● 3/4 cup coconut flour
● 1 tsp baking soda (baking powder would be better if you can eat it, I can’t)
● 1 cup raisins (I put less, but it would be better with more…it’s the only sweetener in the recipe)
● 3/4 cup chopped walnuts (you can also skip the nuts if you prefer)
mix the dried ingredients well
mix the wet ingredients well — I roast and puree the squash in a blender or food processor, but it’s fine to used canned pumpkin if you can find something BPA free.
combine the dry and wet ingredients — I used an electric mixer.
lastly fold in the raisins and walnuts
put in a 8 x 8 square pan that is well oiled (I use coconut oil)
bake at 350 for about 40 or 50 minutes
If you’re wondering why I eat this way…(no grains, etc) check out the tab on Nutrition and gut health, Mental health and diet
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