This delicious recipe is a great alternative to the sweets and chocolate typically enjoyed at Halloween. Whilst it is neither low- carb, high- fat or high-carb, low-fat, it is paleo and if you are going to indulge in a sweet treat, you may as well make it as healthy as possible.
This recipe makes a loaf as well as six muffins. Three-quarters of the mixture goes into the loaf so adjust the quantities accordingly if you would prefer only one or the other.
Loaf serves 8
Approximate nutrition per slice: 215kcal / 12.5g fat / 8.2g saturated fat / 18.5g total carbs / 4.4g fibre / 14.1g net carbs / 7g protein.
Approximate nutrition per muffin: 55kcal / 5.5g fat / 0.5g saturated fat / 1g total carbs / 0.2g fibre / 0.8g net carbs / 0.4g protein.
- 8 medium free-range / pastured eggs
- 100g hardwood birch xylitol
- 2-3 tablespoons filtered water
- 110g organic coconut flour
- 450g pumpkin purée
- 2 teaspoons VanillaMax (or any other high quality, ground vanilla)
- 50g extra-virgin coconut oil, melted
- 50g grass-fed ghee (or butter), melted
- 2 teaspoons bicarbonate of soda
- 4 teaspoons ground ginger
- Zest of 2 oranges
- 1 can organic coconut cream (160ml, BPA-free can), for decoration
- Preheat oven to 180ºC.
- Grease and line a loaf tin. Set out muffin cases in a muffin tin.
- In a spice grinder, blitz the xylitol until it becomes a fine powder (similar to icing sugar). Blend in stages so that the xylitol doesn’t start to melt and create a gooey mess. Transfer to a bowl and mix with the filtered water.
- Beat the eggs with a fork in a medium-sized mixing bowl. Add the VanillaMax, xylitol mixture, coconut oil & ghee and mix thoroughly. It’s important the coconut oil and ghee aren’t too hot as they will start to cook the eggs.
- Add the pumpkin purée and mix until you achieve a smooth batter.
- Sift in the coconut flour, bicarbonate of soda and ground ginger, combining thoroughly so that there are no clumps of coconut flour.
- Stir in the orange zest.
- Transfer ¾ of the mixture to the loaf tin, using the remaining ¼ to fill up the muffin cases.
- Place both into the oven.
- The muffins take 20-24 minutes, the loaf takes about an hour. Keep an eye on both as ovens vary. They are cooked when a knife, inserted to the centre, comes out clean. Set aside to cool.
- When the loaf and muffins are completely cool, whisk the coconut cream for about a minute; I don’t use the water in the bottom of the can, just the thick cream at the top.
- Ice the loaf and muffins using a piping bag or just a spoon if you haven’t got time.
Best kept in an airtight container, in a cool dark place.