These healthy and delectable bakes of pumpkin and fig bread pudding fit the Paleo diet. They are free of gluten and packed with hearty, comforting flavors thanks to the use of coconut and almond flours. This traditional dessert is given a sweet and fruity twist by the addition of dried figs. Ideal for sating your sweet tooth without deviating from the Paleo diet!
Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup tapioca flour. 1 tsp baking soda. 1/2 tsp cinnamon. 1/4 tsp nutmeg. 1/4 tsp salt. 1 cup canned pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 2 eggs. 1 tsp vanilla extract. 1/2 cup dried figs, chopped. Coconut oil for greasing.
Instructions: Preheat your oven to 350F 175C and grease a muffin tin or ramekins with coconut oil. In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together pumpkin puree, coconut milk, maple syrup, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the chopped dried figs into the batter. Divide the mixture evenly into the greased muffin tin or ramekins. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bread pudding bakes cool for a few minutes before serving. Enjoy your Paleo Pumpkin and Fig Bread Pudding Bakes!