Here's another great sounding Paleo recipe from Keirsten's Kitchen. It's great to have these recipes that have optional natural sweetners so you can choose the version that best fits with how you're eating at the time. If you wanted to make this a great post-workout snack you could experiement with trying to add a little protein powder from a grass fed source (which we will just happen to start carrying this week at the gym). If anyone gives that a try let us know how it goes.
Ingredients:
1 cup pureed pumpkin
2 large scoops (approx 1/2 of a 16 oz jar) of raw, crunchy almond butter
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground cloves
2 Tbsp maple syrup *optional*
handful of chopped raw walnuts
handful of raw pumpkin seeds
1 tsp baking soda
1 Tbsp apple cider vinegar or lemon juice
Coconut oil for greasing a baking dish
Mix all ingredients except the pumpkin seeds, baking soda and apple cider vinegar/lemon juice in a mixing bowl
While mixing, place a baking dish in the oven to warm
Remove the pan from the oven and grease the sides and bottom with a spoonful of coconut oil
Once the batter is mixed, it should be somewhat thick
Add the baking soda to the mixed batter
Add the apple cider vinegar or lemon juice
The mix will bubble up (think elementary school volcano project!)
Continue to mix well
Once mixed, pour the mix into the baking dish
Top with pumpkin seeds
(as you can see… I also added a few dark chocolate bits to half!)
Bake at 375 for approximately 20 minutes, or until a knife or fork, when inserted at the highest point of the bread, comes out clean
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