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

1. Scoop solid cream off the top of a can of coconut milk
2. Place the coconut cream in a Vitamix
3. Add pumpkin, honey, cinnamon and stevia to blender
4. Puree on highest setting
5. Mixture will be thick, so turn off blender and scrape down sides if necessary
6. Puree until smooth
7. 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

1. In a food processor
2. Combine almond flour, salt, baking soda and spices
3. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
4. Scoop batter into a petite loaf pan
5. Bake at 350° for 35-45 minutes
6. Cool for 1 hour
7. 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.