2 Large Eggs
¾ cup Sun Butter
½ cup Maple Syrup
3 tbsp Softened Butter
2 tsp Fresh Lemon Juice
1 tsp Vanilla
½ cup Arrowroot Powder
1 ½ tbsp Cinnamon
2 tsp Nutmeg
2 tsp Baking Powder
½ tsp Lemon Zest
½ tsp Ginger
¼ tsp Sea Salt
1
Preheat oven to 350°
2
Lightly grease pan and place parchment paper on the bottom of the pan
3
In a blender combine eggs, sun butter, syrup, pumpkin purée, butter, lemon juice and vanilla
4
Purée til smooth and creamy
5
Add the arrowroot, cinnamon, nutmeg, baking powder, lemon zest, ginger, and sea salt
6
Blend again until well combined
7
Pour the batter into the pan
8
Bake for 60 minutes, until a toothpick comes out clean
9
Remove loaf from oven
10
Allow to cool in pan for 15 minutes
11
Remove from pan, but allow to cool completely before eating
Ingredients
2 Large Eggs
¾ cup Sun Butter
½ cup Maple Syrup
3 tbsp Softened Butter
2 tsp Fresh Lemon Juice
1 tsp Vanilla
½ cup Arrowroot Powder
1 ½ tbsp Cinnamon
2 tsp Nutmeg
2 tsp Baking Powder
½ tsp Lemon Zest
½ tsp Ginger
¼ tsp Sea Salt