I’ve taken this to baby showers, holiday events and meet-ups with friends.
It’s a quick, easy snack recipe that is totally healthy and supremely delicious.
So often when we’re invited to a potluck or to a friends/family members house we think we have to put in a ton of time and effort in preparing something.
This is the perfect go-to when you’re short on time and need to bring something healthy and delicious.
Or you can make this for your own personal tea party…as I also frequently do.
Enjoy!
- Get yourself a box (or several, I have 3-5 boxes in my house at any given time!) of Simple Mills, Pumpkin Muffin Mix.
- Preheat oven to 350 (the mix recommends 325, but I find it bakes better at 350)
- Coat a loaf pan with organic coconut oil.
- Mix organic eggs (3), 3/4 blessed water and 3T of organic coconut oil into a medium-sized bowl.
- Add in flour and a pinch of Himalayan sea salt (I love giving pretty much everything a little high-vibe salt kick).
- Mix thoroughly and pour into the loaf pan.
- Bake for 40 minutes or until a knife comes out clean.
- Let the bread cool for up to 11 minutes before slicing.
- Once cooled, turn upside down onto a cutting board and using a lightly serrated knife, gently cut into slices to serve.
- Optional upgrade: Add 1-2 bars of chopped Wilde Chocolate Sweet & Salt Crunch to the mix to make sugar-free Pumpkin Chocolate Chip muffins. Follow all of the instructions above to do this, except exchange out the loaf pan for a muffin tin, coat pan with organic coconut oil.
Be sure to bless your pumpkin bread before taking to your event/potluck/tea party! Xo
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