BLUEBERRY CHOCOLATE CHIP PUMPKIN LOAF

30 Dec

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Healthy, moist, and delicious! One of the best breads i’ve ever had, I literally almost ate the whole thing when i made it. It is packed with protein, low in carbohydrates, low in sugar, has healthy fats, and extremely yummy! You have to make this if you are looking for an interesting way to spice up your mornings, plus it goes really well with a healthy cup of coffee ๐Ÿ™‚ This recipe is slightly modified from paleomg.com

Recipe:

1 medium organic banana
1/4 cup organic pureed canned pumpkin
1/4 cup organic frozen blueberries
1/8 cup organic dairy free dark chocolate chips (enjoy life’s)
1 cup raw macadamia nuts
1/2 cup raw almonds
1 cup almond flour
2 tbsp extra virgin olive oil (or melted coconut oil)
2 organic cage free eggs (whisked)
1 tsp gluten free baking soda
1 tsp aluminum free baking powder
1 tsp organic pure vanilla extract
1 tbsp organic raw honey
1/2 tsp cinnamon
Pinch of sea salt

Preheat oven to 350 degrees F.
Place nuts in food processor and puree until you get a meal texture.
Slowly add in banana, pumpkin puree, and olive oil. Puree until you get a nut butter texture.
Combine remaining ingredients into nut butter mixture (except blueberries and chocolate chip) and process until well incorporated.
Slowly add in blueberries and chocolate chips and mix in using a hand mixer or a wooden spoon. Make sure your blueberry serving is precise to avoid your bread being too moist.
Pour bread batter into a greased bread baking pan and bake for 25-30 minutes or until it passes the toothpick test.
Let it cool when ready and enjoy!

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