Here we go again with my lazy baking, but it needs to be easy or I will not do it.
So, I have been spending some time using almond and coconut flours because we are trying to reduce gluten in our house.
These came out pretty good if you like an extra moist muffin/bread. I’m also currently up for anything pumpkin.
- 1 can pumpkin
- 4 eggs
- 1/2 tsp baking powder
- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp vanilla
- 1 stick butter (I used Kerrygold)
- 1/2 cup heavy cream
- 1/2 cup Swerve or sweeter of choice (I have tried many and I found Swerve to be the best)
You can add in chocolate chips if you want. If you do, use 70% cacao ones. This will keep your sugar and carbs low.
Again, I keep this simple. Put all of the ingredients in a bowl and mix it up. Pour into muffin tins or make into a bread. This time, I used muffin tins (12). This helps with portions. I find that I just keep cutting and eating the bread. These come out very moist, almost spongy, but I don’t hide that texture. Just happy to have something that resembles a muffin. If you want, you could also toast it up and spread cream cheese on it – super yummy and kid-friendly too. Enjoy with a nice frothy coffee, like I did!