Fall is almost here and it’s time to bring out the pumpkin! This Healthy Paleo Pumpkin Bread with Tigernut and Cassava Flour pairs perfectly with a warm drink on a cool day.
Cassava Flour and Tigernut Flour are my absolute favorites when it comes to baking! I fell in love with the cassava plant, also known as yuca, as a Peace Corps volunteer in Nicaragua. This starchy root vegetable was truly my comfort food away from my comfort foods. And, when I was reintroduced to cassava as a flour, I fell in love with its ability to make gluten-free breads taste like…bread. It’s also a great source of Vitamin C, resistant starch, and non-refined carbohydrates.
Tigernut flour, also a tropical root vegetable, is impressive in its own right. Did you know a serving of tigernuts has as much iron as red meat! What? And, studies have also shown that tigernuts have a macronutrient ratio almost identical to human breastmilk! In addition to infusing your treats with nutrients, tigernut flour also has a sweet flavor, which means you can usually reduce the amount of sweetener needed. Huge win!
I hope you enjoy! If you do try out this recipe, I always appreciate a comment or a share.
Healthy Paleo Pumpkin Bread
- 1 cup cassava flour
- 1 cup tigernut flour
- 1 cup pumpkin puree
- 2 eggs
- 1/3 cup avocado oil
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 1/4 cup milk of choice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2-3 tablespoons sprouted pumpkin seeds (optional)
Preheat oven to 350 degrees. Grease or line a 8x4 bread pan with parchment paper.
In a large bowl, combine the cassava flour, tigernut flour, baking soda, cinnamon, ginger, salt, allspice, and nutmeg.
In another bowl, combine the pumpkin puree, eggs, avocado oil, apple sauce, maple syrup, milk, and vanilla.
Pour the wet ingredients into the dry ingredients and stir. Pour into the prepared bread pan. Sprinkle sprouted pumpkin seeds on top.
Bake at 350 degrees for 60 minutes, or until a toothpick comes out clean in the middle.
Let cool for 10 minutes before removing from pan and placing on cooling rack. Let cool completely before serving.
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