Slow Cooker Honey and Pumpkin Breakfast Bread
 
 
Serves: 4-6
Ingredients
  • ½ cup coconut oil, melted
  • ½ cup honey
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 2 dashes clove
  • 1 cup freshly ground spelt (ground on the pastry setting)
Instructions
  1. Whisk together melted coconut oil, honey, eggs and pumpkin puree in a large bowl.
  2. Add baking powder, baking soda, cinnamon and cloves and mix well.
  3. Add freshly ground spelt and mix so that the flour is incorporated well.
  4. Allow batter to sit for 5 minutes, undisturbed. Meanwhile, liberally butter the bottom and sides of a 5-6 quart slow cooker.
  5. Pour the batter into the slow cooker and turn it on high, or a 4-hour setting. Bake for 45-60 minutes, or until a knife inserted into the center of the cake comes out clean.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/slow-cooker-honey-and-pumpkin-breakfast-bread/