Pumpkin Paleo Cake
I often make “after you eat all your meal” treats. It’s not a dessert really – because I’m trying to make things that have quality nutrition. I often save the left overs for breakfast…
Since we can’t call breakfast – dessert….
I call it… A treat?
My kids will even ask me … “So… is this a DESSERT? or a treat?”
It’s a sneaky way for me to get more healthy fats into them, and make sure they’re getting enough calories too.
One of my favorites (and theirs) is pumpkin paleo bread, or CAKE… let’s call a spade, and spade. 🙂 I add in pecans (and chocolate chips) to whatever I can – so they can get some added fats, and feel like it truly IS a treat.
PUMPKIN PALEO BREAD:
– 1 can of Organic Pumpkin
– 2 T arrowroot powder
– 1 t. baking soda
– 1 t. baking powder
– 7 eggs
– 2 tsp. cinnamon
– 3 t. pure vanilla
1/2 cup of organic coconut palm sugar
1/4 cup of organic coconut oil
– 3/4 cup of coconut flour
** 1/2-1 cup of chopped pecans
** 1/2 cup of enjoy life chocolate chips
Pour into a 9×13 glass dish, grease with coconut oil . Bake at 325 degrees for 28-32 minutes.
“This God—His way is perfect; the Word of the Lord proves true; He is a shield for all those who take refuge in Him.”
Posted on July 8, 2013, in Auto Immune Disease, Celiac/Gluten Sensitivity, Food To Try and tagged auto immune disease, celiac disease, enjoy life chocolate chips, healthy for him, Paleo Cake, Pumpkin Cake, Pumpkin Paleo Cake. Bookmark the permalink. 4 Comments.