Pumpkin Whipped Cream
By Elana, Elana’s Pantry.com
- 1 (13 ounce) can coconut milk
- ¼ cup freshly roasted pumpkin
- 1 tablespoon honey or agave nectar
- ½ teaspoon cinnamon
- 12 drops vanilla crème stevia
- Scoop solid cream off the top of a can of coconut milk
- Place the coconut cream in a Vitamix
- Add pumpkin, honey, cinnamon and stevia to blender
- Puree on highest setting
- Mixture will be thick, so turn off blender and scrape down sides if necessary
- Puree until smooth
- Frost over Pumpkin Spice Muffins
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Paleo Pumpkin Bread
By Elana, Elana’s Pantry.com
Author of The gluten-free almond flour cookbook
- 1 cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup roasted pumpkin
- 2 tablespoons honey
- ¼ teaspoon stevia
- 3 eggs
- In a food processor
- Combine almond flour, salt, baking soda and spices
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
- Scoop batter into a petite loaf pan
- Bake at 350° for 35-45 minutes
- Cool for 1 hour
- Serve
Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.