By Cassie Johnston
1 hour, 15 minutes
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I’ve been getting a lot of questions about what we’re doing for quick, easy, and healthy breakfasts now that my daughter is in school. School mornings are chaos in our house!
We live about 30 minutes (or more, with traffic and construction) from Juni’s school, so getting out the door on time with all the morning to-dos checked off (teeth brushed, hair brushed, lunch packed, water bottle filled, pants on, BREAKFAST) is a miracle.
The big thing that has helped with this is my beloved meal prep. We’ve gotten in a rhythm of prepping one batch of “something bready” (muffins, quick breads, etc.) and a batch of drinkable yogurts (I just blend 24-Hour Yogurt with fruit, collagen peptides, and some nut butter, and then store them in small mason jars in the fridge).
If I can get a slice of bread, a yogurt, and a piece of fruit in my kid before she hits the ground running at school, I’m a happy Mama.
The goal for us when it comes to the “something bready” is to avoid grains and keep the sugar low to avoid a mid-morning sugar crash. I’ve been making muffins just sweetened with bananas or persimmons quite a bit, and batch after batch of this low-sugar Pumpkin Cashew Blender Bread.
It comes together quickly, Juni devours a slice happily (especially if I slather it with ghee), and it’s packed with foods that’ll keep her (and us!) nourished throughout the day. No refined sugars or flours. No gluten. No sugar bombs. Just good, quality fuel to help my kid to take on the day!
This Grain-Free Pumpkin Bread comes together completely in the blender—fewer dishes makes for a happier Dishwashing Husband. It takes less than five minutes of hands-on time to get it in the oven, and it’s a perfect (healthier) treat to snack on while you sip on a Homemade Chai Latte. Enjoy!
This Grain-Free Pumpkin Bread is filled with wholesome ingredients and a fall flavor that everyone will love.
Keywords: breads, baking, pumpkin, grain-free, cashews, gluten-free, fall, breakfast
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Sounds great! What is the orange stuff pictured in the jar that you put on it?
Oh man. OH MAN. This looks SO GOOD. I’m all about that blender bread life. But I’m allergic to coconut, and just as a precaution, I tend to stay away from it’s products. Do you think almond flour or another alternative would work as well?
Unfortunately, there is just no substitute for coconut flour. It behaves totally differently from any other kind of flour. I’m sorry! I do have another pumpkin bread recipe (it’s not blender, but it’s one bowl) that might work for you: https://wholefully.com/one-bowl-whole-wheat-pumpkin-bread-7/
A nut milk is listed in the ingredients needed but not listed in the instructions. When I added it to the mixture, I had to also add more coconut flour. I also used a sugar-free maple syrup. I loved this bread! It was a hit even with those who don’t have to eat grain free like me.
Thanks for the heads up! It should be fixed now.
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