I didn't have any coconut flour, but I did have some leftover almond pulp still in the freezer from our nut-milk making party a while back. You'll have to play around yourself as almond flours and meals vary greatly. In hindsight, I might add an egg yolk or two next time I make this for a more bread-like result. In the end, you may have something pretty gooey and a little fragile, but the taste is fantastic!
- 1 C pumpkin puree
- 2 medium-large ripe bananas
- 10 large soaked dates (add more to be even more dessert-like)
- 1/4 C applesauce
- 1 Tbsp vanilla extract
- 1/3 C coconut oil, liquified
- 1 C almond pulp, flour, or meal- use more if the results aren't doughy and fluffy enough
- 1/4-1/3 cup coconut shreds (very fine unsweetened)
- 1-2 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
Combine pumpkin, bananas, dates, applesauce, vanilla and liquid coconut oil In a food processor and blend until very smooth- could be a few minutes.
Next, add dry ingredients to food processor and pulse until well-blended and doughy. Add more flour and/or coconut shreds if too sticky.
Fill lined mini muffin cups or greased muffin tin. (I made them in mini tins because I don't think it would cook through in a larger muffin tin.)
Bake at 350 degrees for 30-40 minute. They'll have some browned edges and bounce back slightly to the touch.
Cool on a rack, enjoy for a couple of days and freeze for later as well.