Ingredients:
- 2 large eggs
- 3/4 cup unsweetened sunflower seed butter or tahini
- 1/2 cup grade B maple syrup or honey
- 1/2 cup pumpkin puree
- 3 tbsp soft ghee, coconut or palm oil plus more to grease pan
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup arrowroot powder
- 1-1/2 tbsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp grain-free baking powder
- 1/2 tsp grated lemon zest
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
Instructions:
- Preheat oven to 350.
- Lightly grease an 8-1/4 by 4-1/2 inch loaf pan.
- Place a piece of parchment paper on bottom of pan.
- In a high-speed blender/food processor, combine eggs, sunflower butter, maple syrup, pumpkin puree, oil or ghee, lemon juice and vanilla. Puree until smooth and creamy, about 30 seconds.
- Add arrowroot powder, cinnamon, nutmeg, baking powder, lemon zest, ginger and salt. Blend for 30 seconds until well combined.
- Pour batter into prepared loaf pan.
- Bake 60 minutes, until toothpick inserted in center comes out clean.
- Remove loaf from oven and allow to cool for 15 minutes before removing.
- Allow to cool completely before eating.
