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  • Primal Coconut Pumpkin Bread Recipe

    Primal Coconut Pumpkin Bread Recipe

    The Ayurveda Experience November 05, 2015

    Last week we returned from a Holistic Health Cruise where a variety of presenters discussed a diversity of topics. All seemed to agree on one thing. With all the popular diets these days – Paleo, Vegan, Atkins, South Beach, Raw, one’s head could really spin.

    So, what do all these diets have in common? Avoid processed, refined, and packaged food. Focus on organic, seasonal, whole, “you could have gathered it yourself” foods. Once again, we return to Ayurveda, where individual differences are appreciated and the only absolute is to source from nature.

    So, along comes the divine Drisana Carey with this Primal Pumpkin Bread that had us all begging for the recipe. Before I could even ask, she was generous enough to drop The Primal Blueprint Cookbook at my doorstep.

    It is called primal because the recipe aligns with the principles of Mark Sisson’s Primal Diet, a mature approach to eating like our ancestors, yet thoughtfully considering the stresses and environmental toxins of our modern lifestyles. On his website, where he touts the immense health benefits of pumpkin, Sisson offers an alternative recipe for Thanksgiving Pumpkin Pie which actually looks like a great improvement on the usual in terms of both health and taste.

    Primal Coconut Pumpkin Bread Recipe

    Speaking of Thanksgiving, this Primal Pumpkin Bread, with all its protein and clean energy, would be a great meal to begin the holiday. After all, it is so real, so whole, so natural, so delicious, you could say it’s the very taste of thanks-giving!

    It would also make a great holiday dessert ~ with all the potassium, magnesium, healthy fats, and antioxidants to help balance the season’s excesses.

    The creamy frosting makes it especially moist, creamy, and teasingly wonderful. You could make it Vegan like the one topping these Lemon Cupcakes, or replace it with something like a Vegan Cinnamon Frosting. And while I love baking up pumpkins, you can also make it quick and easy with a box of pumpkin puree.

    Drisana brought this delicious cake over to join in celebrating Haunani, who is having a baby in December. Remember Haunani? She is a divine, light-filled, love-drenched soul. We are grateful for her presence in our lives and wish her, her husband Tad, and their soon-to-emerge baby, perfect health, every happiness, and infinite love. We are also grateful to Drisana and Mark Sisson for this gluten-free, nutrient-rich, potent pumpkin pleasure.

    What are you grateful for this holiday harvest season?

    Namaste!

    Primal Coconut Pumpkin Bread Recipe

    For the Cake

    • 1/2 teaspoon fresh nutmeg
    • 1/4 teaspoon cardamom
    • 1 apple, chopped
    • 1/2 cup coconut flakes
    • 1/4 cup pecans
    • 3/4 cup dark chocolate chips
    • 1/4 teaspoon clove powder
    • 1/2 teaspoon ginger
    • 1 teaspoon ground cinnamon
    • 1/4 cup ghee or coconut oil, melted
    • 6 eggs, beaten
    • 1/3 cup maple syrup (Drisana substitutes half the maple syrup for molasses ‘to add iron and potassium’)
    • 1/2 cup pumpkin puree, cooked
    • 1 teaspoon vanilla extract
    • 1/2 cup coconut flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon sea salt

    Honey Cream Cheese Frosting

    • 1 cup organic whipped cream cheese (Tofutti for vegans)
    • 2 tablespoons honey
    • 1/2 teaspoon vanilla extract

    Instructions

    1. Preheat your oven to 400 degrees. Melt the ghee/coconut oil in a small saucepan and set aside. Grease a bread pan, or muffin tins.
    2. Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or wire whisk. Add in vanilla, maple syrup, pumpkin, and mix until thoroughly combined. Sift coconut flour, ghee or oil, spices, salt, and baking soda. Slowly add the dry mixture to the pumpkin mixture and beat, or whisk, until there are no lumps. Stir in the coconut flakes, chopped apple, pecans, and chocolate chips. Pour the batter into your baking dish or muffin tins. Bake for about 30 minutes for bread, or 15 minutes for muffins – in any case, it is done when a toothpick comes out clean.
    3. Remove the cake from the oven and turn it onto a wire rack to cool. To make the frosting, beat cream cheese, honey, and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake and enjoy!

    Photos: Laura Plumb, food-alovestory.com

     

     

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