Paleo Apple Blueberry Pumpkin Loaf
- U Serves 12 People
- P Prep: 00:25
- P Cook: 01:00
Nutritional Facts
per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories 116
Calories from Fat 69
% Daily Values*
Total Fat 7.65
11.77%
Saturated Fat 4.73
23.65%
Polyunsaturated Fat 0.34
Monounsaturated Fat 1.05
Cholesterol 56.67
18.89%
Sodium 145.69
6.07%
Potassium 97.17
Total Carbohydrate 10.29
3.43%
Dietary Fiber 3.08
12.32%
Sugars 5.45
Protein 3.39
Vitamin A 103.71%
Vitamin C 5.00%
Calcium 4.29%
Iron 5.04%
* Nutritional Values are estimated and may vary
³ Description
This photo doesn't do it justice. It smells amazing and tastes great. Drizzle it with the cashew butter, it's even better!
² Ingredients
- 1 serving (serving = 1 serving (16 g)) Cashew Butter
- 1 tablespoon Coconut Oil
- 1 tbsp Cinnamon
- 1 tsp Vanilla Extract
- 1 cup, quartered or chopped Apples
- 1 cup Blueberries
- 1 tsp Baking Powder (Low Sodium)
- 1 tsp Baking Soda
- 1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
- 1 serving (serving = 1 egg) Organic Valley Organic Brown Eggs (Large)
- 1/4 serving (serving = 2 tbsp) Coconut Secret Raw Coconut Flour
q Directions
Mix apple & pumpkin together.
Add in all other ingredients and mix with spoon.
Blend well together using your hand mixer or mixer of choice. Then add in Blueberries.
Pile mixture into your loaf pan.
Preheat oven to 350 degrees. Bake for 45min – 60min depending on your oven. Check with knife or fork until it comes out clean.
I think I would have had enough to make 2 loafs! I had to cook it extra to make sure it was done all the way through.
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