This is a recipe I came up with to accomodate my family's sensitivities. It is made with Spelt flour and sCoconut Palm Sugar. Coconut Palm sugar is a healthier option because of its potassium, iron and vitamin content. We exclusively use this sugar in our home. This is still sugar and should be used in moderation. Here is a clip from Dr. Oz coconut palm sugar:
http://www.doctoroz.com/videos/coconut-palm-sugar-best-new-sugar-alternative
Coconut Palm Sugar also has a low glycemic index. Here is an explanation:
http://coconutpalmsugar.com/Glycemic_Index_Explained.html
1/2 Cup Coconut Oil
1 Cup Coconut Palm Sugar
2 Eggs
1 Cup Pumpkin Puree
1/4 Cup Water
1 tsp Vanilla
1 3/4 Cup All Purpose Spelt Flour
1 tsp Baking Soda
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
Combine Coconut oil and Sugar with mixer. Once combined, add eggs, pumpkin puree, water and vanilla. Combine dry ingredients in a seperate bowl. Add ingredients to mixer. transfer to a loaf pan and bake @ 350 for 50 minutes. Remove from oven and let cool on a wire rack.
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