Pumpkin Bread with Raw Fiber Gluten Free


1 cup almond flour

1 cup raw fiber

1 Tbs aluminum free baking powder

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

1 tsp grated fresh nutmeg (or ½ tsp ground)

6 pasture raised eggs

2/3 cup organic pumpkin

2/3 cup maple syrup or 2/3 cup monkfruit no calorie sweetener powdered

1 tsp vanilla

½ cup coconut oil


In one bowl combine the dry ingredients with a whisk to incorporate

In a separate bowl combine the wet ingredients:

Beat the eggs first then add the remainder wet ingredients

Add dry to wet

Can be made as a cake or muffins

Bake at 350 degrees for 30 – 45 minutes, or until tester inserted comes out clean

RAW Organic Sprout & Fiber Blend:
Organic Flax Seed (Meal and Sprouts), Organic Amaranth Sprout, Organic Quinoa Sprout, Organic Chia Seed (Seed and Sprouts), Organic Millet Sprout, Organic Buckwheat Sprout, Organic Garbanzo Bean Sprout, Organic Lentil Sprout, Organic Adzuki Bean Sprout, Organic Sunflower Seed Sprout, Organic Pumpkin Seed Sprout, Organic Sesame Seed Sprout, Organic Coconut Flour

Recipe Story

I had purchased the Raw Fiber blend to use for different things, and thought it may be good to bake with - with all those great ingredients! Of course pumpkin is always a favorite for me, and so this recipe was born.

It has the fiber blend, healthy fat from coconut and the sprouted grains are great for you - and don't forget that it tastes great!