ECLECTUS HOUSE
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Grain Free Breads / Pie
Grain Free Birdie Pumpkin Pie
Preheat oven to 375 degrees.
15 oz can 100% pumpkin
12 oz firm tofu
2 eggs
1 tablespoon honey
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
Mix all ingredients in food processor until smooth.
Pour into pie crust and spread evenly. (I used 8" pie pan - 9" would be better).
Cook until middle is firm, about 50-60 minutes.
Cool and serve.
Crust:
1 cup almond flour
1 egg
1/2 teaspoon pure vanilla extract
1 teaspoon olive oil
squirt of honey
Mix all ingredients. Should be moist. Put in pie pan and spread evenly.
Banana Coconut Carrot Bread
1 cup coconut flour
1/2 cup arrowroot flour
8 eggs
1/2 cup coconut milk
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon aluminum free baking powder
1/2 cup chopped almonds (can use any nut)
2 cups finely chopped carrots
1 whole soft banana
Mix wet ingredients. Mix dry ingredients. Stir wet ingredients into dry. Fold in carrots and nuts. I used 9x9x2 glass pan. Cook at 350 degrees for 1 hour 15 minutes or until toothpick comes out clean.
Nutty Birdie Bread
Ingredients:
1 3/4 cup almond flour
3/4 cup arrowroot powder
1/2 teaspoon baking soda
4 eggs
1/2 teaspoon honey
1 teaspoon apple cider vinegar
1/4 cup finely chopped walnuts
1/4 cup chopped pecans
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/8 cup fine coconut
Combine dry mix
Add the wet ingredients
Add the nuts and seeds
Pour in medium size loaf pan.
Bake at 350 degrees for 30 minutes, until toothpick comes out clean
Cool and serve.
