Recipe: Paleo Pumpkin Bread (SCD, GAPS)




  1. In the food processor process the pumpkin puree
  2. Add the eggs, honey and melted ghee or butter and process
  3. Add the almond flour, 1/4 cup of the coconut flour, salt and all the spices and process
  4. If the batter is still loose, add the remaining 1/4 cup coconut flour
  5. You want the batter to be thick but pourable
  6. Divide the batter into the three baking pans
  7. Smooth the batter in the pan and with a spatula bring the batter away from the sides
  8. Place all three small baking pans on one cookie sheet for ease in handling
  9. Bake at 325º F for 40 minutes or until a toothpick comes out clean
  10. If it is still not cooked inside, cover with oven safe material and bake another 5 minutes
  11. Cool on a rack