Kristi Whitley

Healthy Living

Pumpkin Bread
• 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
• 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
• 2 tsp Baking Soda
• 1 tbsp Pumpkin Pie Spice
• 1/2 tsp Salt
• 1 cup Pumpkin Puree
• 2/3 cup Coconut Sugar
• 1/4 cup Nut or Seed Butter
• Juice of 1/2 Lemon

Preparation Steps
1. Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
2. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
3. Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”. Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
4. Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
5. Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.

Notes
This is DELICIOUS! I used chia seeds and almond butter. 

Recipe Source: From my bowl