30+ Tasty Saturday Gluten-Free Almond Flour Recipes You’ll Love

Looking for the perfect gluten-free recipes to make your Saturdays a bit more special?

Almond flour is a versatile, nutrient-packed ingredient that’s ideal for creating gluten-free treats and meals without sacrificing flavor or texture.

Whether you’re preparing a wholesome breakfast, a delicious snack, or an indulgent dessert, almond flour can help you achieve the right balance of taste and nutrition.

In this blog post, we’ve curated over 30 almond flour-based recipes to inspire your Saturday cooking adventures.

From fluffy pancakes to savory snacks and even decadent desserts, these gluten-free options are sure to satisfy every craving.

So grab your apron and let’s get cooking!

30+ Tasty Saturday Gluten-Free Almond Flour Recipes You’ll Love

Incorporating almond flour into your weekend meals opens up a world of delicious possibilities, all while sticking to a gluten-free lifestyle.

These 30+ recipes showcase the versatility of almond flour, offering a variety of options for breakfast, lunch, dinner, and dessert.

Whether you’re preparing a savory snack or a sweet treat, almond flour allows you to create satisfying, healthy dishes that are full of flavor and free from gluten.

So the next time you find yourself looking for the perfect recipe to make your Saturday special, reach for almond flour and get creative in the kitchen!

Almond Flour Pancakes

These almond flour pancakes are the perfect start to a relaxed Saturday morning. They’re fluffy, deliciously nutty, and naturally gluten-free, making them a hit for those with dietary restrictions or anyone looking to enjoy a guilt-free treat. Packed with protein and fiber, they’ll keep you energized throughout your day.

Ingredients

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Butter or oil for greasing the pan

Instructions

1. In a large bowl, whisk together the almond flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs, almond milk, honey or maple syrup, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
6. Flip and cook the other side for another 1-2 minutes until golden brown.
7. Serve warm with your favorite toppings like fresh fruit, syrup, or nut butter.

These almond flour pancakes are the epitome of Saturday comfort food. Their rich, nutty flavor pairs perfectly with a variety of toppings, making them versatile and crowd-pleasing. Whether you’re indulging in a leisurely breakfast or fueling up for an adventurous day, this recipe is a winner.

Almond Flour Pizza Crust

Transform your Saturday night with this easy, gluten-free almond flour pizza crust. It’s crispy, slightly nutty, and serves as the perfect base for all your favorite toppings. Whether you’re hosting a casual get-together or having a family pizza night, this recipe will impress everyone.

Ingredients

• 2 cups almond flour
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet or pizza stone with parchment paper.
2. In a medium bowl, combine almond flour, Parmesan cheese, baking powder, garlic powder, oregano, and salt.
3. In another bowl, whisk together the eggs and olive oil.
4. Mix the wet ingredients into the dry ingredients until a dough forms.
5. Place the dough on the prepared baking sheet and press it out into a thin, even circle or rectangle.
6. Bake for 10-12 minutes until the crust is golden and set.
7. Remove from the oven and add your favorite pizza toppings. Bake for an additional 8-10 minutes until the toppings are heated through and the cheese (if used) is melted.
8. Slice and serve hot.

This almond flour pizza crust is a game-changer for gluten-free cooking. Its versatility allows you to get creative with toppings, and its satisfying crunch will have everyone asking for seconds. Make pizza night memorable with this delicious, healthy alternative.

Almond Flour Banana Bread

This almond flour banana bread is the ultimate Saturday baking project. Moist, subtly sweet, and packed with wholesome ingredients, it’s a comforting treat that’s perfect for breakfast, a midday snack, or dessert. It’s also naturally gluten-free and loaded with flavor.

Ingredients

• 3 ripe bananas, mashed
• 3 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey or maple syrup, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour banana bread is a delightful way to celebrate the weekend. Its rich banana flavor, paired with the nuttiness of almond flour, creates a bread that’s both nourishing and satisfying. Share it with loved ones or enjoy it solo with a cup of coffee—either way, it’s a treat you’ll want to bake again and again.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a delicious twist on the classic treat. With their chewy texture and rich chocolate flavor, they’re perfect for satisfying a sweet craving without gluten. The almond flour adds a delightful nuttiness that pairs wonderfully with the gooey chocolate chips, making these cookies a crowd favorite.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted (or butter)
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup chocolate chips (dairy-free if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup or honey, vanilla extract, and egg until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour chocolate chip cookies are the perfect balance of chewy, sweet, and nutty. They’re a great gluten-free option for cookie lovers and can be customized with different types of chocolate or add-ins like nuts. Enjoy them fresh out of the oven for an irresistible treat that’s sure to impress.

Almond Flour Zucchini Bread

This almond flour zucchini bread is a savory-sweet loaf that’s moist, healthy, and packed with flavor. The addition of zucchini adds moisture and subtle sweetness, while the almond flour gives it a nutty richness. Perfect for a Saturday morning snack or a side for brunch, this gluten-free bread is both satisfying and nourishing.

Ingredients

• 2 cups almond flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 3 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease it well.
2. In a large bowl, whisk together the eggs, honey or maple syrup, and vanilla extract.
3. Stir in the grated zucchini until well combined.
4. In another bowl, mix the almond flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Fold in the chopped nuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond flour zucchini bread is a wholesome treat with a perfect balance of moisture and flavor. The zucchini helps keep the bread tender, while the almond flour gives it a nutty texture that is both satisfying and hearty. It’s a great choice for breakfast, snacks, or dessert, and it’s a fantastic way to sneak in some extra vegetables!

Almond Flour Banana Muffins

These almond flour banana muffins are a nutritious and delicious way to start your Saturday. They’re packed with natural sweetness from ripe bananas, and the almond flour provides a rich, moist texture. These muffins are gluten-free, grain-free, and an excellent choice for a quick breakfast or snack throughout the day.

Ingredients

• 2 ripe bananas, mashed
• 2 cups almond flour
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup chopped walnuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, mash the bananas until smooth. Add the eggs, honey or maple syrup, and vanilla extract. Mix until combined.
3. In a separate bowl, whisk together the almond flour, baking soda, salt, and cinnamon.
4. Slowly add the dry ingredients to the wet ingredients and stir until just combined.
5. If desired, fold in the walnuts or chocolate chips.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

These almond flour banana muffins are the ideal combination of sweetness and moisture. The bananas provide natural sweetness and moisture, while the almond flour adds a hearty, nutty base. Whether you’re having them for breakfast or as an afternoon snack, these muffins are a satisfying gluten-free treat that will leave you wanting more.

Almond Flour Lemon Pound Cake

This almond flour lemon pound cake is the perfect dessert for a sunny Saturday afternoon. Light, moist, and bursting with fresh lemon flavor, it’s a refreshing take on the traditional pound cake. Made with almond flour, it’s gluten-free, giving you a slice of indulgence that’s both satisfying and nourishing.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup honey or maple syrup
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a medium bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, honey or maple syrup, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour lemon pound cake is the perfect balance of lightness and flavor. The fresh lemon juice and zest bring a bright, tangy note, making it an ideal dessert or tea-time treat. With its tender crumb and rich almond flour base, it’s a simple yet elegant gluten-free option that will be a hit with guests or family.

Almond Flour Scones with Berries

These almond flour scones with berries are a delightful, gluten-free treat that’s perfect for a weekend brunch. Made with fresh berries, a hint of vanilla, and the rich texture of almond flour, these scones are light yet satisfying. They’re a perfect balance of sweet and savory, and the berries add a refreshing burst of flavor in every bite.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon (optional)
• 2 large eggs
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 teaspoon vanilla extract
• 1/2 cup fresh berries (blueberries, raspberries, or strawberries)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk the eggs, almond milk, honey or maple syrup, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Gently fold in the fresh berries.
6. Scoop the dough onto the prepared baking sheet and shape it into a round disk, about 1 inch thick.
7. Cut the dough into 8 wedges and separate them slightly on the baking sheet.
8. Bake for 15-18 minutes, or until golden brown on top and firm to the touch.
9. Let the scones cool on a wire rack before serving.

These almond flour scones are a light, tender treat that’s perfect for brunch or afternoon tea. The almond flour adds a rich, nutty texture, while the fresh berries provide a burst of natural sweetness. Serve them with a cup of tea or coffee for a truly satisfying gluten-free indulgence.

Almond Flour Granola Bars

These almond flour granola bars are the perfect on-the-go snack for your Saturday adventures. They’re packed with wholesome ingredients like oats, almond flour, and honey, providing a good balance of protein, fiber, and healthy fats. These bars are not only gluten-free but also customizable, allowing you to add your favorite mix-ins like dried fruit, nuts, or seeds.

Ingredients

• 2 cups almond flour
• 1 cup rolled oats (certified gluten-free)
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened almond butter (or peanut butter)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried fruit (raisins, cranberries, or chopped dates)
• 1/4 cup chopped nuts (almonds, walnuts, or pecans)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, combine the almond flour, oats, cinnamon, and salt.
3. In a separate bowl, mix the honey, almond butter, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir until the mixture comes together.
5. Fold in the dried fruit and nuts.
6. Press the mixture firmly into the prepared baking pan, spreading it evenly.
7. Bake for 18-20 minutes, or until the bars are golden brown and set.
8. Allow the granola bars to cool completely in the pan before slicing them into bars.

These almond flour granola bars are the ultimate portable snack. They’re wholesome, satisfying, and full of energy-boosting ingredients. Whether you’re heading out for a hike, need a quick snack between activities, or just want something to nibble on during the day, these bars provide a delicious, gluten-free option that’s both tasty and nourishing.

Almond Flour Chocolate Cake

This rich and indulgent almond flour chocolate cake is the ultimate gluten-free dessert for any occasion. With its moist texture and decadent chocolate flavor, it’s hard to believe this cake is both gluten-free and made without refined sugar. Whether you’re celebrating a special event or just satisfying a chocolate craving, this cake is sure to impress.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/2 cup dark chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
5. If desired, fold in the chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour chocolate cake is the ultimate gluten-free indulgence. Rich, moist, and full of deep chocolate flavor, it’s perfect for birthdays, special occasions, or any time you want a delicious dessert. The almond flour adds a nutty richness, and with or without the chocolate chips, it’s sure to satisfy even the most dedicated chocolate lovers.

Almond Flour Breakfast Muffins

These almond flour breakfast muffins are perfect for a quick and nutritious start to your Saturday. Packed with protein from the almond flour, and flavored with cinnamon and vanilla, these muffins are a filling, gluten-free option for breakfast or a mid-morning snack. You can also add your favorite mix-ins like nuts or berries to make them even more exciting.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1/2 cup unsweetened applesauce
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts or berries (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk the eggs, maple syrup or honey, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. If desired, fold in the chopped walnuts or berries.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour breakfast muffins are a perfect way to start your Saturday. They’re light, fluffy, and filled with wholesome ingredients that keep you satisfied until your next meal. The slight sweetness from the maple syrup and the warm flavor of cinnamon make these muffins a perfect breakfast treat or a nutritious snack for the rest of your day.

Almond Flour Coconut Macaroons

These almond flour coconut macaroons are a simple, gluten-free treat with a tropical twist. The combination of almond flour and shredded coconut gives them a satisfying chewy texture, while the sweetness from honey or maple syrup makes them a delightful dessert or snack. These macaroons are incredibly easy to make and perfect for satisfying your sweet tooth.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, salt, honey or maple syrup, and vanilla extract.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until just combined.
5. Use a spoon or cookie scoop to form small mounds of the dough and place them on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
7. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond flour coconut macaroons are a quick and easy way to indulge in a sweet, gluten-free treat. Their chewy texture and natural sweetness make them irresistible, and they can be enjoyed as a snack or dessert. These macaroons are a perfect addition to any occasion, offering a tropical flavor that will leave you coming back for more.

Almond Flour Cinnamon Rolls

These almond flour cinnamon rolls are a delicious gluten-free twist on a classic favorite. Soft, warm, and filled with a sweet cinnamon-sugar swirl, they’re perfect for a cozy Saturday morning. With the rich, nutty flavor of almond flour, these rolls are satisfying without the gluten, and they can be topped with a simple glaze or enjoyed as they are.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 2 large eggs
• 2 tablespoons maple syrup or honey
• 1/4 cup coconut oil, melted (or butter)
• 1 tablespoon cinnamon
• 2 tablespoons coconut sugar (or brown sugar)
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the almond milk, eggs, maple syrup or honey, and melted coconut oil until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Place the dough on a piece of parchment paper and roll it out into a rectangle (about 1/2-inch thick).
6. In a small bowl, mix together the cinnamon and coconut sugar. Sprinkle this mixture evenly over the dough.
7. Carefully roll the dough up into a log and slice it into 8 rolls.
8. Place the rolls on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.
9. Allow the rolls to cool slightly before serving, optionally drizzling with a glaze made from powdered sugar and almond milk.

These almond flour cinnamon rolls are the perfect Saturday morning treat. They have a soft, fluffy texture thanks to the almond flour, and the cinnamon-sugar filling is a sweet, warm indulgence. Whether served as is or with a simple glaze, these gluten-free rolls are sure to become a weekend breakfast favorite.

Almond Flour Savory Herb Crackers

These almond flour savory herb crackers are an easy, gluten-free snack that’s perfect for dipping or enjoying on their own. Full of aromatic herbs and the nutty flavor of almond flour, these crackers are crisp, crunchy, and packed with flavor. They’re a great addition to a charcuterie board or a perfect snack to have on hand for when hunger strikes.

Ingredients

• 2 cups almond flour
• 1/4 cup ground flaxseed
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 2 tablespoons olive oil
• 1 tablespoon water

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, ground flaxseed, rosemary, thyme, garlic powder, salt, and black pepper.
3. In a separate bowl, whisk the egg, olive oil, and water together until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll out the dough between two sheets of parchment paper to about 1/8 inch thick.
6. Use a sharp knife or pizza cutter to cut the dough into cracker-sized squares or rectangles.
7. Transfer the crackers to the prepared baking sheet and bake for 10-12 minutes, or until golden and crispy.
8. Allow the crackers to cool on a wire rack before serving.

These almond flour savory herb crackers are a great gluten-free snack to keep in your pantry. They are crisp, full of flavor, and perfect for pairing with cheese, dips, or spreads. The blend of rosemary, thyme, and garlic creates an irresistible savory combination, making these crackers a tasty and nutritious option for any time of day.

Almond Flour Pumpkin Bread

This almond flour pumpkin bread is a perfect fall-inspired treat for any day of the week, especially on a relaxed Saturday. Made with real pumpkin and a blend of warm spices, it’s moist, flavorful, and completely gluten-free. This bread is ideal for breakfast, snacks, or dessert, offering a healthy alternative to traditional pumpkin bread.

Ingredients

• 2 cups almond flour
• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix the pumpkin puree, eggs, maple syrup or honey, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. If desired, fold in the chopped walnuts or pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour pumpkin bread is the perfect seasonal treat that’s both gluten-free and packed with flavor. The pumpkin adds moisture, while the blend of spices gives it a warm, comforting taste. Whether you enjoy it with a cup of tea in the morning or as a snack throughout the day, this bread is sure to become a favorite fall recipe.

Note: More recipes are coming soon!