Makes 12 pieces
Approximate cook time: 1 hour 10 minutes
1/2 cup tapioca flour
1 TB. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
3/4 cup almond butter
2 large eggs
1/2 cup pure Grade B maple syrup
3 TB. coconut oil, melted
1/2 cup canned or freshly baked pumpkin (pumpkin should be the only ingredient if canned)
1 TB. fresh lemon juice
1 TB. pure vanilla extract
Preheat oven to 350 degrees F. Coat an 8.5×4.5 loaf pan lightly with coconut oil. Combine tapioca flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla and stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
Pour the batter into pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
NOTE: use a high quality loaf pan or a silicone baking pan for best results
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