This bread is moist, delicious and best of all, extremely low in carbs. It is not made with wheat flour. It is made from almond flour.
Makes 1 loaf
(4 cups) almond flour ( I get mine from Lucy’s Kitchen online)
1 tsp baking soda
1/2 tsp sea salt
1/4 cup hemp seed oil or grape seed oil
1 cup of fresh pumpkin (butternut or acorn squash) cooked and mashed
1/2 cup of walnuts- chopped
1 Tbs orange rind- grated
1/2 tsp ground pumpkin spice
1 Tbs hemp seeds (hulled)
Preheat the oven to 300 degrees F
Line a 4 x 8 inch loaf tin with baking paper
Mix almond flour with sea salt, hemp seeds and baking soda. In another bowl whisk eggs with oil and add pumpkin, orange rind, pumpkin spice and walnuts. Combine almond flour with the egg mixture until it is smooth. Pour the dough into your prepared loaf tin and bake for 1 hour, until the top of the loaf feels firm. Remove from oven and cool. Serve with honey or fresh fruit spread. Yum 🙂
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.