Okay, I am not kidding when I say that this bread literally melts in your mouth. I decided to play around with some healthy ingredients, and whip up this healthy pumpkin bread. I usually always bake with Pamela’s GF baking mix. It’s easy and I love following the basic recipes on the back. I am actually blogging while on my way to Jacksonville. So, I will keep it short. 🙂
Basically, I’m not going to bake something in the regular, unhealthy version…ever! My mind immediately starts thinking of how I can make it healthy! With that said, I refuse to cook with regular sugar! Coconut sugar is the most perfect sugar substitute. It has a perfect 1 to 1 equivalency. Stevia is too bitter to bake with, and sugar is filled with empty calories that causes weight gain, along with many other harmful effects on your body. Coconut sugar contains Inulin. This fiber slows glucose absorption. This is why coconut sugar has a much lower glycemic index. It won’t cause a major blood sugar spike; forcing your body to spit out tons of insulin.
This is why I choose to bake with coconut sugar.
Also, I added a scoop of my vegan protein blend to the mixture. I lile
Here’s what you’ll need to make this scrumptious bread:
1 cup of Pamela’s GF baking mix
4 tbsp of melted Earth Balance (soy free) butter
16 oz. Organic canned pumpkin
1 cup of coconut sugar
1/3 cup chopped walnuts
1 1/2tbsp pumpkin pie spice
1 tbsp ground flax seeds
1/2 scoop of vegan vanilla protein powder (I like Vega One)
Directions: Mix all ingredients with a hand blender. Pour in to a greased bread pan. Sprinkle 1/2 tspn of coconut sugar over top, and 1 tsp. of cinnamon over top. Sprinkle a few more chopped walnuts over top to make it pretty. 🙂
Bake at 350 for 25 minute, or until golden brown.
Fall is around the corner, and with that comes yummy baked goods! I am determined to only make healthy baked goods as well as hunt for recipes I can change up and make healthy.
I am obsessed with the breakfast protein bars I posted on my blog a while back. I have given away a few bars, and I started getting offers from people that they will pay me $20.00 to make them a batch! HAHA.. they are THAT good! These bars are very low in sugar and high in protein. They are gluten free and dairy free. I have made a batch every single week, and take them to work every morning. I decided to change the recipe a bit. I had some very ripe bananas on my counter and it inspired me to make some yummy, banana bread protein bars. The recipe is very similar to the previous post.
What you’ll need to make 6 bars-
- 1/2 c chickpea flour
- 1 c cooked quinoa
- 1 c oats
- 1/2 c chopped walnuts
- 1/2 tsp cinnamon
- 1 tspn organic brown sugar
- 1/2 tsp baking soda
- 1 Tspn chia seeds
- 1 Tspn ground flax seeds
- 1/2 c peanut butter
- 1/2 c of coconut nectar
- 1/4 c vanilla protein powder
- 1 egg
- 2-3 very ripe, mashed bananas
- 1/2 tsp vanilla
(I suggest doubling the above recipe to make 12 bars. It will be more worthwhile. )
1. Boil the quinoa and prepare the remaining mixture while that is cooking.
2.Mash the bananas in a small bowl. Combine egg, vanilla extract, coconut nectar, peanut butter, cinnamon, and brown sugar.
3. Add the remaining dry ingredients in a bowl, and pour the mixture (above) into the dry ingredients.
4. When quinoa is finished cooking, add it to the mixture. Stir everything together
5. Coat a baking pan with coconut oil.
6. Spread the mixture evenly onto a cookie sheet (if you’re making 12 bars) or smaller pan for only a single batch. Make sure the batter is about 1 inch thick. You do not want it to be spread too thinly, or it will be dry.
7. Bake at 375 degrees for about 15-20 minutes or until golden brown.
When they are cool, cut and individually wrap each bar.