Cannaflour Keto Pumpkin Loaf

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What is cannaflour and how is it made?
Not like butter or cooking oil infusions, cannaflour includes cooking with and taking in ground-up marijuana. To properly prepare your cannaflour, be sure you are using cannabis that has been decarboxylated marijuana (aka, heated) ground extremely finely.

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Next, integrate 1/2 cup finely ground marijuana with 1 cup flour of your option for a cannaflour mixture. Or keep your ground and dried cannabis in a separate air-tight container and add to flour or dishes straight. Remember, whether as a combined mixture or by itself, cannaflour will have an earthy herbal taste to it. For this recipe, our cannaflour choice is 1 tablespoon of pure cannaflour integrated with almond and coconut flour as dry components for a terrific keto-friendly mix.

Now that we have our cannaflour, let’s get down to the delicious goodness! Read on for a delicious and elevating Keto Pumpkin Loaf.

Cannaflour Keto Pumpkin Loaf

• Cannaflour 1 Tbsp
• Almond Flour 1 1/4 Cups
• Coconut Flour 1 1/4 Cups
• Psyllium Husk 2 Tablespoon
• Flaxseed 1/2 Cup
• Gaia Goldenmilk Mix or Turmeric 1 1/2 Tablespoon
• Pumpkin Pie Spice 2 Tbsp
• Baking Powder 1 Tablespoon
• Walnuts Chopped 1/4 cup
• Pumpkin Seeds 1/4 cup
• Eggs 3
• Demerara or Coconut Sugar 2 Tbsp
• Unsweetened Apple Sauce 1/2cup
• Pumpkin Puree 15 oz
• Coconut Oil 4 Tablespoon
• Ghee 1 Tbsp

Preparation: Preheat oven to 400 F 1. Mix all dry components in large bowl with a whisk. 2. Combine all damp active ingredients in separate bowl.
3. Fold together with dry components.
Bake in a greased loaf pan for about 50 minutes or up until a toothpick comes out tidy! Attempt to let the loaf cool before slicing and taking pleasure in with butter, whipped cream, cream cheese, or your favorite nut butter.
6. Stay stoney!

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