2 cups spelt flour
1/2 cup coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin spice mix
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk
1/3 cup coconut oil (melted)
1 can(15oz) organic pumpkin puree
1-Preheat the oven to 350ºF (180ºC).
2-In a bowl, mix the spelt flour, coconut sugar, baking soda, baking powder, pumpkin spice and cinnamon.
3-In a seperate bowl, mix almond milk, vanilla extract, coconut oil and pumpkin puree.
4-Add wet mixture to dry mixture and mix well.
5-Grease your bread pan with coconut oil.
6-Pour in batter and bake about an hour, until a toothpick comes out clean.
7-Let the cake cool before removing it from the pan.