I am a little behind in getting today’s post up. I have to say, Wednesday’s big World Diabetes Day post took a huge amount of work and a lot of behind the scenes coordination. Getting 40-odd food bloggers to all post a recipe with a particular theme on a particular day is a little like herding cats. Everyone who participated did a phenomenal job, but they are all busy people with their own blogs, their own jobs, and their own lives and they are probably entirely sick of getting emails from me about the details of the event! So you will have to forgive me if I blew off writing another post for the week. It was with great relief that I remembered that I’d done a guest post for Bob’s Red Mill, a low carb, gluten free pumpkin bread recipe that posted on Tuesday. Phew, that saves me the work of writing a whole post here!
It was back in August that I had to come up with a recipe for them, and it was meant to be a healthy twist on a holiday favourite. This was back when pumpkin recipes weren’t yet making the rounds on the blogosphere, and as my kids adore pumpkin bread, I thought that was the direction I’d go in. Then, as I was taking stock of all of my Bob’s Red Mill ingredients (of which I always have a great deal), I decided I wanted to use coconut flour. And then I got a little in the mood for coconut flavours, as this was back in the middle of the sticky heat of August and I suppose I was feeling a tad tropical. A little coconut oil and some coconut-flavoured glaze, and I had Pumpkin Coconut Bread. It was really quite a delicious twist on pumpkin bread. My kids liked it best without the glaze (what???) but my husband and I loved it just as it was.
For the full guest post and recipe, please see the Bob’s Red Mill Blog. (please note that it should say that it is a 15oz can of pumpkin puree!).
Serves 16. Each serving has 11.7 g of carbs and 7.4 g of fiber. Total NET CARBS = 4.3 g.