Gluten Free Pumpkin Bread
By EJ Alvarez
October 20, 2015
Gluten Free Pumpkin Bread
Ingredients
- 3/4 cup Small Acorn Squash
- 1/2 cup grassfed butter
- 1/2 tsp White Pepper
- 1 tsp Sea salt
- 1/2 tsp fresh garlic
- 1/2 cup Japanese eggplant
- 1/4 cup organic extra firm tofu
- 1 tsp Salsa
- 1/4 cup Tamari
Instructions
- Preheat the oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
- Combine all the dry ingredients into one bowl and all the wet ingredients into another bowl, and mix each one.
- Next combine the wet and dry ingredients into 1 bowl and stir with a wisk until it's completely combined. Transfer to the loaf pan.
- Bake for 45 minutes or until a toothpick test comes out clean. Allow to cool slice, and enjoy.
Notes
[nutrition-label
Nutrition
Sodium: 85mgCalcium: 80mgVitamin C: 1.7mgVitamin A: 1100IUSugar: 9gFiber: 8gPotassium: 232mgCalories: 262kcalMonounsaturated Fat: 0.02gPolyunsaturated Fat: 0.01gSaturated Fat: 3gFat: 19gProtein: 8gCarbohydrates: 19gIron: 2.9mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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