Pumpkin doesn’t have to be reserved for the fall. It adds a micro nutrients and fiber to recipes year round.
This slightly sweet Pumpkin Flatbread that pairs with breakfast, lunch, dinner, or dessert. Pumpkin provides great moisture to that is usually lacking in gluten and grain free breads. The key to bready instead of soggy flat bread is to drain your pumpkin puree before adding it to the recipe.
Some pairing ideas . . . . topped with almond butter at breakfast, as a side to a summer spinach salad, or with a white chicken chili.
Gluten, grain, dairy, refined sugar free.
1 can Organic Pumpkin Puree (15 oz), liquid drained*
1 can Light Coconut Milk (13.5 oz)
1 tbs Coconut Oil
2 tsp Baking Soda (gluten free)
1 tsp Sea Salt
2 tbs Swerve Sweetener (or other sugar substitute)**
1 cup Coconut Flour
1/4 cup Grass fed Gelatin
2 tbs Raw Pumpkin Seeds
Preheat oven to 350 degrees and cover a cookie sheet with parchment paper.
With an electric mixer, combine the pumpkin, coconut milk, and coconut oil until combined.
In a separate bowl, combine the remaining dry ingredients (except for pumpkin seeds).
Add dry ingredients to wet ingredients and mix well. Allow to sit for 5 minutes to thicken up.
Spread mixture onto the parchment paper in a thin layer (about 1/4 inch) and sprinkle with pumpkin seeds.
Bake for 30-35 minutes until edges are slightly brown and center is firm.
*Pumpkin contains a lot of water and can cause a recipe to be too soggy. To prevent this, drain the liquid from the pumpkin and blot (or squeeze out liquid) with paper towels.
** You can add more, less, or omit the sweetener in this recipe depending on your preferences and what you will be serving with this bread.