Here at Technically Fed Motion you can find nutrition(fed) and motion. I have been focusing on providing you with workouts, mobility, and tips and tricks when you sit a lot. But it is time to add nutrition back in. If you didn’t know I am no longer in Wyoming and that means I legally have more freedom in the nutrition world. I can now do one on one nutrition consultations again!
Check out the Work with me page!
I could give you a bunch on nutrition facts and tips, but I wanted to start out with a little fall fun. So I created this pumpkin sweet potato bread for you.I was going for a moist dense bread. That is what you will find below. Warning for those of you who count calories it is a caloric dense bread. All that almond flour does that pretty quick. It makes a great snack or dessert. I hope you enjoy. This is gluten free, grain free, and dairy free. Makes one loaf. The bread pan I used can be found here. (they are aluminum so use parchment)
Sweet pumpkin Bread
- 1/2 cup pumpkin purée
- 1/2 cup sweet potato purée
- 6 eggs
- 1 tsp salt
- 2 Tbsp cinnamon
- 1/2 Tsp nutmeg
- 4 cup almond
- 1/2 cup Casava flour
- 1/2 cup collagen
- 1/4 cup maple syrup
- Pre heat oven to 350º F
- In a large bowl whisk the eggs
- Whisk in pumpkin puree, sweet potato puree, and maple syrup
- Slowly add in the dry ingredients: salt, cinnamon, nutmeg, collagen, cassava, and almond flour.
- The almond flour likes to clump up so take your time.
- Place a pice of parchment paper in your bread pan or grease it.
- Place the lid on or cover
- Place in the oven for 60 min
- Bake for 30 min then take the lid or cover off
- Bake for 30 more minutes or until cooked through
- (I am at almost 8,000 ft, your elevation may cook differently)
- Take it out form the oven and let it cool out of the pan so it does not get sweaty.
Try to spread out how much you eat or share, it is a treat.