Happy holidays, Slow Carbers. This will be the last post of 2011 so I thought I’d leave you with a festive recipe so you can enjoy a healthier version of one of my favorite holiday recipes.
You may have noticed a huge slow-down in posting over the last few months. I’ve been quite busy with some other projects and I haven’t been cooking and posting as much.
The Slow Carb Foodie will be back to posting regular recipes in the New Year just in time to give you some new Slow Carb recipe ideas to help you eat healthy in 2012. We will be announcing a regular posting schedule and putting out a few special goodies to help you out on your Slow Carb journey so don’t forget to sign up for our newsletter so you don’t miss out.
On to the recipe: Paleo Pumkin Bread
I absolutely adore pumpkin around this time of year. Pumpkin pie, cheesecake, lattes, and most of all I love my mom’s pumpkin bread. I recently made a huge batch of it for some friends over in Australia, Despite the fact that it’s summer here, I figured they should try it.
They were a bit horrified by the sound of it – “Ummmm, we don’t understand why you would put pumpkin in bread? Must be some weird American thing!” This coming from a group of people who put beetroot and fried eggs on their burgers.
Well, they soon found out we put pumpkin in our desserts because… it’s awesome. So awesome, that I kept getting requests for more pumpkin bread, and I finally decided if I was going to keep making it, I should really learn to make a healthier version. My original is like cake – the recipe calls for multiple cups of sugar and flour – SO not Slow Carb Friendly.
So, I found a new recipe from Elana’s Pantry for this Paleo Pumpkin bread and made a few slight modifications. If you haven’t already, check out her site. She has some really great, healthy recipes. Not all are suitable for Slow Carb, but many of the more recent ones are.
This pumpkin bread was a lot more savory than the one I normally make, but it turned out extremely moist and delicious and was full of flavor from all the spices. I made a double-batch and put raisins in one of the loaves. It’s not suitable for Slow Carbers on a daily basis but as a bit of a treat, it really shouldn’t wreck all your hard work. And, it’s much better healthier than the original.
- 1 cup almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ can pumpkin
- 2 tablespoons honey
- ¼ teaspoon stevia (I used liquid, but powder would probably work, too)
- 3 eggs
- Use a food processor or electric mixer to combine almond flour, salt, baking soda and spices.
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
- Scoop batter into a small loaf pan (the bread doesn’t rise much, so it’ll just stay flat in a large pan – you could put a double batch into a large one and then just increase the cooking time 10 minutes or so. )
- Bake at 350° for 35 minutes
- Cool for 1 hour
If you’re really getting into pumpkin this season, head on over to Finding My Fitness blog, where Jason has posted a great recipe for Pumpkin Paleo Pancakes.
I hope you all enjoyed this recipe and that you and your loved ones have a happy and healthy holiday season. I will see you in the New Year with lots of recipes and other great tips for your diet.