Pain à la citrouille paléo

Ingrédients

• 2 cups super fine almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup oil (you can use your oil of choice)
• 1/4 cup pure maple syrup
• 2 large eggs, room temperature
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon gluten-free vanilla extract
• 1 teaspoon pumpkin spice
• Optional: 1/2 cup paleo friendly chocolate chips

Préparation

1. 1

   Preheat oven to 350 degrees F (180 degrees...: Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.

2. 2

   In a large mixing bowl, whisk almond flour,...: In a large mixing bowl, whisk almond flour, salt, and baking soda.

3. 3

   Add in oil, maple syrup, eggs, pumpkin, vanilla...: Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.

4. 4

   Optional: stir in mini chocolate chips.

5. 5

   Spoon batter evenly into your parchment lined loaf...: Spoon batter evenly into your parchment lined loaf pan.

6. 6

   Bake for 35-40 minutes or until the center...: Bake for 35-40 minutes or until the center is set.

7. 7

   Remove from the oven and let cool completely...: Remove from the oven and let cool completely before slicing.

8. 8

   Store in an airtight container at room temperature...: Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.