Name: Paleo Morning Glory Quick Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 cups almond flour; 1 tsp baking soda; 0.25 tsp salt; 2 tsp MonkSweet+; 2 large eggs; 0.25 cup coconut oil; 0.50 cup pumpkin purée; 0.50 cup grated carrot; 0.50 cup grated zucchini (squeezed to remove excess liquid); 0.50 cup chopped apple (skin removed); 1 cup nuts and seeds (¼ cup each: pumpkin seeds, flax seeds, sunflower seeds, and chopped pecans); 0.25 cup dried fruit (goji berries or similar); 0.50 cup unsweetened coconut flakes

Dry

2 cups almond flour

1 tsp baking soda

0.25 tsp salt

2 tsp MonkSweet+

Wet

2 large eggs

0.25 cup coconut oil

0.50 cup pumpkin purée

Add Ins

0.50 cup grated carrot

0.50 cup grated zucchini (squeezed to remove excess liquid)

0.50 cup chopped apple (skin removed)

1 cup nuts and seeds (¼ cup each: pumpkin seeds, flax seeds, sunflower seeds, and chopped pecans)

0.25 cup dried fruit (goji berries or similar)

0.50 cup unsweetened coconut flakes

Prepare a bread pan by rubbing lightly with coconut oil and lining with parchment paper that hangs over the edge (to allow for easier removal of the bread from the pan).

In a large bowl whisk together dry ingredients.

In a medium bowl whisk together wet ingredients.

Add wet ingredients to dry ingredients mixing well to combine.

Fold in all add in's and stir well to combine. It will be a thick mixture.

Pour batter into prepared bread pan and smooth the top to make sure it is evenly distributed in pan.

Place in a 350°F oven with a loosely tented piece of tin foil over top to avoid burning.

Bake for one hour.

Remove from oven, allow to cool completely and store in the refrigerator.

Use a serrated knife to cut the loaf when you are ready to enjoy.