Pumpkin Poppy Breakfast Bread
This is one of my favorite breakfast breads. This pumpkin bread is full of moisture and sweet flavor and a perfect start to your day… and its gluten-free! (Yields : 16 slices)

• Ingredients

  • 1/3 cup millet flour
  • 1/3 cup hazelnuts, almonds or walnuts
  • ½ teaspoon sea salt (Himalayan or Celtic)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 8 large eggs of 4 sweet potatoes
  • ½ teaspoon vanilla extract
  • 2 cups fresh roasted pumpkin or winter squash (*Note: canned pumpkin will not work with this recipe)
  • 1/3 cup honey
  • ¼ cup coconut oil
  • 2 tablespoons poppy seeds and small pieces of hazelnuts (previously roasted)

• Procedure:

  1. Preheat oven to 350°F
  2. In a food processor, combine millet flour, hazelnuts (almonds or walnuts), salt, baking soda, and cinnamon.
  3. Pulse in eggs (or sweet potatoes), vanilla extract, pumpkin (or winter squash), honey, and coconut oil until well combined.
  4. Stir in the poppy seeds and small pieces of hazelnuts by hand.
  5. Transfer batter to and 8 x 8” baking dish.
  6. Bake for 40 minutes. Cool and serve.