Let's be clear--this is not the same consistency of a normal bread. It's more like a snack bar consistency with the heaviness of the dates. It's much more dense than bread.  If you remove the Daily Fiber Blend and add another 1/4 cup of coconut flour instead you can make this free of all 7 major allergens. **Please note--You can save $50 on all the linked products using gift card code higherliving.

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• 1 1/2 cup Organic sunflower seeds. I split the recipe and used 3/4 cup with raw sunflower seeds, and 3/4 cup with roasted and salted. Using all salt would be too salty, but this balances it nicely. You can always just use roasted sunflower seeds and add about 1/4 tsp of unrefined salt instead. Make sure you use organic sunflower seeds, as glyphosate is used as a desiccant on regular sunflower seeds.

• 1/3 cup organic dates (stuff them in that measuring cup)

• 2 Tbsp Maple Syrup (if you really like sweet food one more tbsp can be added)

• 1/4 cup organic coconut flour 

• 1 Scoop Daily Fiber Blend (Substitute another 1/4 cup of coconut flour if walnut allergy is a concern)

• 4 Scoops MVP Sport Vanilla Protein

• (Optional) 5 Scoops Barley Green Juice Organic  or  5 scoops Kamut Blend. (If you have children that won't eat green food this component can be skipped. The Barley Grass Juice is gluten free, the Kamut Blend has trace amounts of gluten.)

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp each of ginger, clove, all spice

• 16 oz Pumpkin Puree

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Place all ingredients except the pumpkin puree in a food processor and blend until it is broken up and fixed well. Then add the pumpkin.  It can be done with everything in there at once, but then it takes a lot of starting and stopping to mix the ingredients so the food processor can get a good dough going. It can be formed into a loaf and cut or made into bite-size balls. Because it is sticky when it comes out of the food processor, I use wax paper to shape it and store it. Put it in the refrigerator to set.