Tigernut Flour Pumpkin Bread
This delicious Tigernut Flour Pumpkin Bread is gluten free, dairy free, and contains no added sugar!
Ingredients
- 1 15oz can Pumpkin Puree
- 1 cup Tigernut Flour
- 1/2 cup Coconut Flour
- 1/2 tsp Baking Soda
- 2 Eggs
- 1 cup Almond Milk unsweetened
- 5 Dates
- Pumpkin Pie Spice, Cinnamon, Nutmeg to taste
Instructions
- Preheat oven to 400 deg.
- In a large bowl, mix pumpkin puree, tiger nut flour, coconut flour, and baking soda.
- In a blender, add the almond milk and dates. Pulse until the mixture has an even consistency. Add the contents to the blender to the large bowl and mix. Note: you must use a blender, a food processor will not work.
- Add Pumpkin Pie Spice, Cinnamon, and Nutmeg to the bowl and mix thoroughly.
- In a separate bowl, whisk the two eggs. Then add the whisked eggs to the large bowl and mix until the entire bowl is evenly mixed.
- Line a baking dish with parchment paper and add contents of the bowl to the baking dish. The batter should be thick so be sure to spread it evenly.
- Place the baking dish in the oven for 1 hour. NOTE: This bread will not rise very high.
- After 1 hour, remove the baking dish to cool for 45 minutes to 1 hour.