Pumpkin Loaf with Kale and Lentils Recipe - Levana Cooks

Ingredients

• 2 cups canned pumpkin marked "pure pumpkin" (nor pumpkin pie mix)
• 1 pound bag frozen chopped kale, thawed and squeezed dry
• 2 cups cooked and drained lentils (canned OK)
• 1 cup almond flour (use ground pumpkin seeds or coconut flour if you can't have nuts)
• 2 cups old fashioned oats
• 4 eggs (vegan: Use 1/4 cup flax meal mixed with 1 cup warm water)
• 1/2 cup olive oil or melted coconut oil
• 1/2 cup maple syrup (restricted: use a few packets of stevia)
• 2 tablespoons pumpkin spice
• 1 tablespoon turmeric
• salt and pepper to taste