- 3 ripe bananas
- 1 cup pumpkin puree
- 8 pastured eggs
- 10 medjool dates, pitted
- 1 tbsp vanilla
- 1 tbsp Ceylon cinnamon, plus 1 tsp for garnishing
- 1/8 tsp ground clove
- 1/2 tsp nutmeg
- pinch sea salt
- 1/2 cup coconut oil – melted
- 1 -1/2 cups cassava flour
- Preheat oven to 350F
- Combine banana, pumpkin puree, eggs, dates, coconut oil, vanilla, sea salt, and spices. Blend until pureed.
- Add cassava flour and process until combined.
- Line a loaf pan with parchment paper and pour batter and smooth with a spatula.
- Sprinkle with cinnamon and bake for 45-55 min or until a toothpick comes out clean.
Cassava is a very nutrient dense, starchy root that is rich in fibre and resistant starch – an excellent food for our microbiome. Cassava may contribute four times less digestible sugar, and up to 16 times more fibre, giving it a lower glycemic load than many grains.
This food has been historically eaten in many developing countries, but has become a popular stable in homes that follow a grain free lifestyle.
Justine Stenger studied nutrition and physical education at the University Of Alberta. She graduated in 2008 and went on to complete a Holistic Nutrition and Therapeutic Chef Certification at Bauman College in Boulder, Colorado. She has completed her Functional Medicine training with The Institute For Functional Medicine, is a Bredesen Trained Practitioner, GAPS Practitioner, Certified Gluten Practitioner, and is a Certified Functional Medicine Health Coach through The Institute For Functional Medicine.