Thanksgiving Menu Series – Breads

November 17, 2014

By Coach Maria – Salus Nutritionist & Food Expert

Pumpkin Bread


1 c almond flour
1/4 tsp sea salt
1 Tblsp baking soda
1 Tblsp ground cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 c unsweetened pumpkin
2 Tblsp raw honey
3 large eggs

In a food processor, combine first six ingredients.
Add pumpkin, honey and eggs, pulse for about 2 minutes.
Pour batter into a mini loaf pan.
Bake @ 350 degrees for 35-45 minutes.
Allow to cool for 1 hour before serving.

Nutritional Information Per Serving (1 slice)

Protein:    9g
Carbs:      8g
Fat:          8g
Sugars:    4g


Gluten Free Biscuits
makes 6 biscuits

3/4 c almond flour
1/4 c coconut flour
1 tsp baking soda
dash of sea salt
1 1/2 Tblsp butter – chilled
6 egg whites

Preheat oven to 400 degrees.
Combine all ingredients except egg whites in a large bowl.
Add chilled butter and cut in mixture with fork or knife until you have tiny pieces.
Refrigerate for 10 minutes.
Whip egg whites until fluffy and fold into dry mix until combined.
Scoop 1/4 c at a time and place on to a baking sheet covered in parchment paper.
Bake 15-18 minutes until golden brown.

Nutritional Information Per Serving:

Protein:   8g
Carbs:     6g
Fat:         8g
Sugars:   2g

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