Author Notes
The bread is paleo, gluten free, sugar free and perfect to warm up your fall breakfast. It is great topped with jam, nuts and seeds, nut butter, or fruit! (Inspired by Practical Paleo) —Laura Bray
Ingredients
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6
eggs
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2 teaspoons
vanilla
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2 tablespoons
melted butter
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2 tablespoons
full fat coconut milk
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1/4 cup
coconut flour
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1/8 teaspoon
cardamom
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1/8 teaspoon
nutmeg
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1/2 teaspoon
pumpkin spice
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1 teaspoon
cinnamon
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1 pinch
sea salt
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1/2 teaspoon
baking soda
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4 drops
stevia
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1/2 cup
chopped figs (optional)
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1/4 cup
pumpkin seeds (optional)
Directions
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Preheat the oven to 350 degrees F. Whisk all the liquid ingredients together, including stevia drops to taste (I use four). Then add in the dry ingredients and mix until combined, removing all clumps. If you like, add in the chopped figs and combine. Grease a 9X9 baking dish and pour the batter in, spreading evenly. Top with the pumpkin seeds. Bake for around 15-20 minutes, or until the toothpick test comes out clean from the center of the bread.
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I topped with my homemade almond butter, but you can use any topping you like!
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