Gluten Free Quinoa Pumpkin Bread

Quinoa flour, coconut oil, and the spices of nutmeg and cinnamon give this pumpkin bread fiber and flavor! Another great tip… add orange and lemon zest for a “pop” and for nut lovers; Mix in a quarter cup of chopped walnuts for the ultimate superfood booster.

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Gluten Free Quinoa Pumpkin Bread
Makes 2 loaves

• 1 ½ cup almond flour
• 1 1/2 cups quinoa flour
• 1 ½ teaspoons of baking soda
• 1 teaspoon sea salt
• 1 teaspoon of ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon fresh grated ginger
• 1 cup granulated sugar
• 1 cup of brown sugar
• 3 egg whites, beat until stiff
• 3 tablespoons of flaxseed flour mixed with enough hot water to make ½ cup
• ½ cup coconut oil
• 2/3 cup water
• 2 cups cooked and pureed (or canned) pumpkin

1. Preheat oven to 350 degrees. Grease two loaf pans with a little extra coconut oil and sprinkle with a little quinoa flour. Remove excess flour.
2. In a large bowl, whisk together the almond flour, quinoa flour, baking soda, sea salt, nutmeg, cinnamon, ginger, sugar and brown sugar. Mix well.
3. In a separate medium mixing bowl, whisk together the pumpkin, coconut oil, flaxseed, and water until smooth. Using a wooden spoon, fold pumpkin mixture into flour mixture until well combined. Fold in the egg whites. Don’t mix too much.
4. Pour into prepared loaf tin and bake for approximately 45 minutes or until a toothpick inserted comes out clean.

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