Pumpkin Bread! Gluten & Egg Free!
Original Recipe inspired by Jessie Mayy
Now my Version!
1/2 cup Hazelnut Flour
1/2 cup Garbanzo Flour
1/2 cup almond meal
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
2 heaping teaspoon ground cinnamon
1/2 cup organic brown sugar
1/2 cup Goat Milk Yogurt
1/2 cup apple sauce, unsweetened
1 cup pure pumpkin puree I made
Mix the dry ingredients together and the wets together. Then combine. I baked them for 45 mins at 375.
Holy WOW they are soft and moist and taste amazing!