Whole Wheat, Chocolate Chip, Pumpkin Bread

Servings: 12
Preparation Time: 15 minutes, plus baking time

Ingredients:

• 3 1/3 cups whole wheat flour
• 1 1/2 cups whole cane sugar
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 eggs
• 2 cups pumpkin puree
• 1 cup coconut oil, melted
• 12 ounces chocolate chips

Directions:

In a large bowl mix flour, sugar, spices, baking soda, baking powder, and salt together thoroughly.

In a small bowl, combine pumpkin puree, coconut oil, and eggs. Mix thoroughly.

Add wet ingredients to dry, slowly stirring until well combined. Add in chocolate chips and combine.

Coat bread pans with coconut oil before baking. Slowly pour the mixture into the pans.

Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the middle comes out clean.

Jackie from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes and photos here!

GAPS Approved Raspberry Crumble Bread

Servings: 12
Preparation Time: 1 hour

Ingredients:

Raspberry Bread:

• 1/2 cup coconut flour, sifted or lumps removed with a fork
• 1/4 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 6 eggs
• 1/4 cup Tropical Traditions Gold Label Coconut Oil, melted and cooled or very soft
• 1/2 cup Healthy Traditions raw honey, softened
• 1/2 organic ripe banana, mashed
• 1/4 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon apple cider vinegar
• 1 1/2 cups frozen or fresh raspberries

Crumble:

• 1 cup almond flour*
• 2 tablespoons Tropical Traditions palm shortening
• pinch salt
• 1 teaspoon Healthy Traditions raw honey

Directions:

Preheat the oven to 350 degrees F.

Grease a bread loaf pan.

In a small bowl, combine coconut flour, baking soda, and salt.

In a large bowl, whisk eggs, coconut oil, honey, mashed banana, pumpkin puree, vanilla extract, and apple cider vinegar until well combined.

Pour dry ingredients into the bowl of wet ingredients and mix well. Continue to whisk until the mixture begins to thicken. Fold in raspberries. Pour the batter into the prepared pan.

Combine crumble topping ingredients in a small bowl and mix with your hands to form a crumb. Sprinkle over bread evenly.

Bake for 45–50 minutes until golden brown and a toothpick comes out clean. Cool before serving.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten-Free, Zucchini Bread

Servings: 12
Preparation Time: 1 hour

Ingredients:

• 1/2 cup coconut flour
• 1 cup cashew meal, or almond flour*
• 1 tablespoon ground Ceylon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 eggs
• 1 tablespoon vanilla
•  1/3 cup raw honey
• 1/4 cup grass-fed butter or ghee, melted
• 1 cup organic zucchini, finely grated
• 1/2 cup mini chocolate chips, optional

Directions:

Preheat oven to 350 degrees F.

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

Using a whisk or a hand mixer and a large bowl, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not overmix; it will start to separate. Pour batter into greased pan or muffin liners.

Bake loaf for 60–65 minutes or until toothpick comes out clean. Alternately, bake muffins for 30–35 minutes.

Allow to cool before serving. This stores well in the fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processer and blending until you get a fine meal.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your recipes and photos here!