Preheat oven to 350°F. Place the pumpkin in a microwave safe dish and cover with plastic wrap tightly. Microwave on high for 8 minutes. Transfer cooked pumpkin to a blender or a food processor and puree. Add the eggs, honey, coconut oil, lemon zest and cinnamon and puree until smooth.
Add the almond flour and baking powder and combine. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls.
Line loaf pan (8.5 x 4.5'') with baking paper. Place alternate spoonfuls of the chocolate and pumpkin batters into the prepared pan. Bake for 40-50 minutes. Use a toothpicks to test readiness. Leave to cool in the pan before serving.
Did you know Ginger and Mango both boost your metabolism? Along with
boosting your metabolism ginger also is a natural pain reliever, from
migraines to menstrual cramps ginger heals a lot of pain. It also helps
reduce morning or motion sickness and banishes heart burn! Mangos not
only boost metabolism, they also aid in digestion, boost your memory and
increases your sex drive! This one little drink will do a lot for your
body, so make a big pitcher today and enjoy.
I have made this in a 2 liter pitcher, in a giant sun tea container
and in a cleaned out venti Starbucks cup. This recipe is for the
largest, the 4 liter sun tea pitcher. If you want to do a smaller
pitcher cut the recipe in half, in a small cup use just one very thin
slice of ginger and 1/8 cup mango.
You can use fresh or frozen mango, I like frozen because I don’t have
to cut and it is always picked at the peak of the season and frozen so
if I can’t get mango…