Cinnamon, Almond Butter, Coconut Cream Spread…ok, that’s a mouth full! I need to work on that recipe naming thing!
As you know, I have been eating according to the #Whole30 eating plan for the past almost two months. I am almost done with #round2 and I am excited to be transitioning to a mostly paleo eating style. Well…kind of excited. I am nervous as I work to transition my cooking style to fit this new lifestyle. I like my old way of cooking. And, I like cooking what I want to cook when I want to…I sound a bit like a spoiled child. 🙂
Last Saturday, when I hosted 20 or so ladies for breakfast and encouragement from the Bible, I forced myself to make Paleo food…food that even non-Paleo people would like. It had to be good!
Thanks to Against All Grain, I was able to make some delicious Pumpkin Bread…it was SO good! And…it was grain free AND nut free! I didn’t think that it was possible to make a soft and tender pumpkin bread without traditional ingredients. It gives me hope.
To top this bread, I created a coconut cream spread that was enjoyed by all. It made the pumpkin bread even more special and had no refined sugar or dairy! And…it was so good, I didn’t even have to explain…except to those who would appreciate it.
[gmc_recipe 6995]
It is recipes like these that will help me to stick to this new lifestyle. I can have fall favorites that will feed my body things that it can use for energy. And, they are super satisfying…so a little is enough!
Blessings,
