Upon thinking about what my first post here should be, I went over my recipe list of grain free, gluten free, Paleo, autoimmune-friendly recipes ideas, looking for something fancy in order to make a big splash. Something utterly complicated and over the top and fantastic; something adapted from “Bon Appetit” or the prized family recipe of the grandmother of the grandmother of your grandmother who came over here on a boat from Italy. Well, that never came to fruition. I took the easy way out, the most “basic blogger bitch” way out I can possibly think of…a pumpkin spice recipe. In autumn. WOW! Groundbreaking stuff. But wait, hear me out:
Yes, The mass inundation of all things pumpkin spice into America is annoying. But come on, level with me. There’s something about those blend of spices that really ushers in autumn and that cozy feeling that comes along with it. Moreover, There are incredible health benefits hiding in traditional pumpkin spicing and of course pumpkin it’s self. Cinnamon lowers blood sugar and boosts your metabolism, while clove, ginger and nutmeg have anti-microbial properties and aid in digestion. Pumpkin is a great source of fiber and vitamin A…a fantastic prebiotic! I decided to leave the spicing of the bread pretty bare and add a Chai spiced icing, as it’s my very favorite black tea. I’m pretty pleased with the way this loaf came out, not too dense as some almond flour baked goods can be, and not too dry either, thanks to upping the egg count and halving the coconut flour I would normally use.
No, I don’t see anything wrong with embracing the pumpkin spice, Chai-palooza this country becomes this time of year…in moderation of course. However, this is completely unnecessary (and quite disturbing actually!)
Moving on! Let’s get started, shall we?
Grain Free Pumpkin Bread with Chai with Cashew Coconut Icing
For the bread
- 4 eggs
- 1/2 cup coconut milk
- 1 tbsp vanilla extract
- 1 cup pumpkin puree
- 1 cup almond flour
- 1 cup coconut flour
- 1 tbsp baking powder
- ¼ tbsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 1 tbsp raw honey
- organic powdered or liquid stevia to sweetness preference
For the Cashew Coconut Chai Spice Icing
- approximately 4 Tbsp raw cashews
- 1/2 cup coconut milk
- 1 tbsp coconut oil
- 1 heaping tbsp raw honey
- a pinch of nutmeg
- a pinch of cardamom
- a pinch of ground ginger
- a pinch of ground cloves
- a pinch of ground cinnamon
- 1/2 tsp pure vanilla extract
Preheat oven to 350 degrees F and get yourself all situated.
Mix dry ingredients, slowly incorporating wet ingredients by hand or with a mixer. Transfer to a 9×5 inch loaf baking pan, lined with parchment paper and greased with a bit of coconut oil. Pop in the oven and bake for 45-60 minutes until the center tests clean with a toothpick.
While the bread is baking, waft in that glorious spiced aroma and work on your icing! blend the cashews in a food processor or hi-speed blender until finely ground.
Incorporate the remaining icing ingredients and whisk with a mixer for 2 minutes. Let chill in the fridge.
Once your bread has baked and cooled for a few hours, go ahead and ice it, enjoy a slice and store it in the refrigerator to keep the icing’s texture at its best!
Enjoy a happy and healthy grain-free autumn and thanks for stopping by. More health and wellness to come! xo