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Thread: Primal Pumpkin Loaf page

  1. #1
    Get Primal's Avatar
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    Primal Fuel


    Sorry if I posted this earlier, had some computer issues.


    Primal Pumpkin Loaf:


    3/4 can pumpkin

    1 cup almond meal

    6 eggs

    2 Tbsp honey (have used 4 Tbsp for more sweetness)

    1 Tbsp ground cinnamon


    Blend ingredients and pour into 9x5" baking pan. 350F for 50 minutes.


    This is seriously good stuff. Butter when warm right out of the oven, you might eat the entire loaf.


  2. #2
    FlyNavyWife's Avatar
    FlyNavyWife is offline Senior Member
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    omg i have got to find some almond flour somewhere... this sounds so good.

    Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.

  3. #3
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    Thanks! This looks really good I have a few cans of leftover pumpkin from Autumn & was actually thinking of looking up a PB recipe to use it up, you've saved me some work!

    "It is only with the heart that one can see rightly; what is essential is invisible to the eye."
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    Looks great, Get Primal. You might like this, too: http://www.marksdailyapple.com/primal-pies-fill-er-up/


  5. #5
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    it's pretty easy to make almond meal -


    just use a food processor and a mesh colander. Fill the food processor 1/2 way with almonds, and grind until it's pretty small chunks - not too long, otherwise you'll end up with almond butter. Then sift using the mesh colander. Return large chunks to food processor and repeat until gone.


    of course, that's not the blanched type, but you could blanch them first.


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    Nutrition Data (Per serving, assuming 6 individual servings per loaf):


    Calories: 211

    Total Fat: 13g

    Saturated: 2g

    Carbs: 15g

    Dietary Fiber: 4g

    Sugars: 9g

    Protein: 10g


  7. #7
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    This sounds delicious--will be making it this week and post my impressions. I read some great info about almond meal here:

    http://www.elanaspantry.com/almond-flour/


  8. #8
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    I've tried this recipe and it is WAY TOO 'WET' ??

    Could my 'can of pumpkin' be too big? What is the volume of the can you are using?


  9. #9
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    The can I use is 15oz. It is a very moist recipe, that's one of the primary reasons it works so well for me in ultra races. However, it should not be wet to the point of not being solid. My only guess would be it needs to be cooked longer...maybe our ovens are different temps. Good luck!


  10. #10
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    Aha !


    Note to self, using 3/4 of a 28oz can WILL ADD TOO MUCH PUMPKIN to the recipe !...hahaha


    The store here only had one size, so figured it was it. Next try will be with about 11oz of MEASURED pumpkin.


    Should be better.


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