Pumpkin bread stuffing
Prep Time
15 mins
Cook Time
25 mins
 

(Paleo, gluten-free, dairy-free, no added sugar)

Ingredients
  • ½ cup pumpkin puree
  • 4 eggs
  • ¼ cup coconut oil melted and cooled
  • 1 Tbsp raw apple cider vinegar
  • 1 cup + 5 Tbsp blanched almond flour
  • 3 Tbsp coconut flour
  • ¼ cup tapioca starch
  • 1 tsp baking soda
  • ½ tsp onion powder
  • ¼ tsp garlic salt
  • 1/2 onion finely diced
  • 1 stick celery finely diced
  • 1 tbs thyme
  • 1 tsp ground sage
  • 1 tbs rosemary
Instructions
  1. Saute the onion and celery until soft and set aside to cool.
  2. Preheat oven to 350F and prepare a 8.5x11" tin with parchment paper or non-stick spray.

  3. Whisk together eggs, pumpkin, coconut oil and vinegar until fully combined.
  4. In a separate bowl combine the almond flour, coconut flour, tapioca flour, baking soda and all the seasonings. Stir gently to mix.
  5. Slowly add the dry ingredients into the mix without overmixing, until a thick batter forms.
  6. Add the onion and celery but do not over-mix.
  7. Pour into prepared pan and bake for 20-25 mins.