September hit, and so did the chillier mornings. Which, between you and me, I am not overly excited about. But what I am excited about? Pumpkin! I tend to use pumpkin in my baking a lot anyways, but wanted to create a zesty and portable bread for the busy fall days.
When I was in the US recently, I picked up a bag of banana flour. Having seen it floating around recently, I thought I would give it a try (can’t find it here in Calgary). So far I have had a lot of success with this flour. Tip: it requires a lot of moisture. I would say don’t use one to one as a wheat-replacement like the bag suggests. Use a little less. I have found that mixing it with other flours does tend to work the best in AIP baking, as I have done here.
This bread is just slightly sweet, you could omit the sugar altogether. I suggest letting it sit for an hour or so before cutting to continue the binding process. Travels well, and reheats on a chilly morning just right. Try it with my AIP butter for the perfect combo!
- ¼c. coconut sugar
- ½ c tigernut flour
- ½c banana flour
- ¼ c coconut flour
- ¼ c softened coconut butter
- ½ c softened nutiva shortening
- 1c pumpkin puree
- 1tsp gelatin
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- sprinkle sea salt
- ½ c chocolate chips (or carob)
- preheat oven to 350 deg
- in bowl of kitchenmaid, all all ingredients in order given.
- mix until thick dough forms
- add chips if desired
- scoop into sprayed loaf pan
- bake for 50 min. inserted knife should come out clean
- let loaf sit for an hour before cutting.
- Serve with AIP butter or a little coconut whip cream for an extra treat!