Mugwort Pumpkin Yogurt Bread

Name: Mugwort Pumpkin Yogurt Bread
Total time: 30 min
Yield: 462 g
Ingredients: Kirkland Signature Almond Flour 20 g; Mugwort Powder 20 g; Signature Greek Yogurt 100 g; Raw Eggs 108 g; Steamed Pumpkin 200 g; Allulose Syrup 10 ml; Stevia (sugar substitute) 4 g

Add 4g of vanilla essence.

Cook 30 min Difficulty EASY 489 kcal

#low sugar #low calorie #vegan

Image coming soon

Ingredients

Main ingredients

Kirkland Signature Almond Flour 20 g
Mugwort Powder 20 g
Signature Greek Yogurt 100 g
Raw Eggs 108 g
Steamed Pumpkin 200 g

Seasonings/Sauce

Allulose Syrup 10 ml
Stevia (sugar substitute) 4 g

Nutrition summary

Carbohydrates 52.29 g 39%

Protein 33.12 g 25%

Fat 21.45 g 36%

Serving size 462g

Cooking steps

1

Steam the pumpkin and remove the skin (leave it thick).
2

Blend everything except the skin and Greek yogurt.
3

Add the yogurt and blend again.
4

Cut the reserved pumpkin skin into pieces, mix in, and place in a dish.
5

Bake at 185°C for 30 minutes.

Mugwort Pumpkin Yogurt Bread

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