Pumpkin bread

Pumpkin-bread-postComfort food for breakfast please! Easy to grab and savory.

Breakfast is often a problem especially when you are on a gluten-egg-dairy free diet and your fruit is not enough to face the day ahead…
Here is a nice recipe to prepare on Sunday of course. Impossible  to fail with this recipe. I adapted it from DrAxe. I replace the eggs with psyllium husk which is a nice fiber intake and add some pumpkin seeds to make it even more interesting.

Ingredients: 1 cup almond flour, 1/4 cup coconut flour, 1/2 tea spoon, 1/2 baking soda, 1 tea spoon cinammon, 1/2 tea spoon All Spices, 1/4 cup (or less) raw honey, 1/4 cup coconut oil, 3 spoon psyllium husk + 6 spoons water, 1handle pumpkin seeds.

Preheat your oven at 160 C. Mix all the dry ingredients in a bowl and all the wet ingredients in another bowl. Mix all together and pour into a greased loaf pan during 40 minutes. Let it cool down before removing from the pan.

And enjoy!

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