Gluten Free Bread With Pumpkin Spice

Hosting around the holidays can be a stressful time. Especially when you need to take peoples special dietary needs into consideration. That’s why I made this gluten free bread recipe.  Not only is it delicious and gluten free but is also dairy free! Try it at your next gathering.

Gluten Free Bread Ingredients

  • 1/4 cup melted coconut oil
  • 1/4 cup real maple syrup
  • 1 cup canned pumpkin
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour
  • 4 large eggs
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
gluten free dairy free

Crumb Topping Ingredients

  • 1/4 cup coconut flour
  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil


  1. Preheat the oven to 325 degrees, then begin making crumb topping first.
  2. In a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, maple syrup, and coconut oil. Mix well and set aside.
  3. In a separate bowl, combine coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  4. Next, add in the eggs and mix until incorporated.
  5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain.
  6. Pour into prepared pan and top with crumb topping.
  7. Bake for 45-50 minutes.
  8. ENJOY!!

Gluten free Vegan Fat Bombs

I recently got inspired when I was in a little bakery and decided to come up with my very own recipe! These are Gluten free Vegan Chocolate Chip Coconut Fat Bombs!


– 1 cup of gluten free oats
– 4 tbsp of almond butter (or nut butter of your choice)
– 1 tbsp agave
– 2 tbsp of coconut cream
– 1 tbsp of chia seeds
– 1 tbsp of hemp hearts
– 1/4 cup of vegan chocolate chips
– Coconut shreds
(I doubled the recipe and added measurements to the recipe as needed. Example: adding more almond butter so the consistency meets your needs)


– In a magic bullet grind up the oats so they become a flour texture
– Mix in almond butter, agave, coconut cream, chia/hemp seeds, and chocolate chips
– Use a blender and mix ingredients all together
– The texture and consistency should be thick enough to roll in a ball and not fall apart
– Roll batter into tiny balls (your choice of size) – Roll the balls into coconut shreds
– Put batch into the fridge for 45-60 minutes. The longer they are in the fridge the more they will stick together


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