Gluten-Free Pumpkin Bread!

1. For the date syrup, in a food processor, combine the dates and water until a syrup is formed. Add more water if too thick. Remove the syrup and place in a separate bowl.
2. For the bread, mix ground flax seeds with water and set aside until egg-like texture forms.
3. Rinse your food processor and combine almond flour, salt, baking soda and spices. Pulse until thoroughly mixed.
4. Add pumpkin, date syrup, and flax seed eggs and pulse for 2 minutes.
5. Scoop batter into a lightly greased mini loaf pan.
6. Bake at 350ºF for 35–45 minutes.
7. Cool and serve!

Recipe lightly adapted from Elana’s Pantry.