AuthorRachel StricklinCategoryBaked Goods, Gluten Free, Snacks, Sweets & TreatsPreheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.
I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.
Ingredients
Directions
Preheat oven to 350 degrees. In a food processor (or stand mixer) combine all of the wet ingredients and give it several pulses. Add in the flours, spices, baking soda and baking powder and stir (or pulse!) til incorporated. I let the mixture sit for about 3-5 minutes, as the coconut flour will absorb and “set” the mixture.
I like to line a loaf pan with parchment paper across the middle and then spray the corners of it to prevent sticking. You could likely just spray the pan though. I bake for 50 min or until the top is nicely browned and risen. While you are allowing this to cool for 30 minutes, you can make the topping. I gently melt the coconut oil and butter, then add in the pumpkin and maple syrup. Smear it across the top and then gentle press in the pumpkin seeds on top.
