| Servings |
|
Ingredients
- 1 cup puréed pumpkin
- 2 eggs room temperature
- 1/3 cup avocado oil (or oil of choice)
- 1/3 cup oat milk (or oil of choice)
- 1 cup stone milled whole grain flour
- 1 cup cassava flour
- 3/4 cup turbinado raw sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- Super Seed blend (Trader Joes makes this – or you can make your own, mix together 1 teaspoon chia, 1 teaspoon hemp, 1 teaspoon flax, 1 teaspoon millet, 1 teaspoon amaranth).
Ingredients
|
|
Instructions
- Preheat the oven to 350°F. Lightly grease a metal loaf pan with coconut oil; set aside. Place the pumpkin, eggs, oil, and oat milk in a large mixing bowl. Using a hand mixer, blend until creamy. In a medium mixing bowl, mix the flour, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. Sprinkle the top with Super seed blend (Trader Joes makes this – or you can make your own, mix together 1 teaspoon chia, 1 teaspoon hemp, 1 teaspoon flax, 1 teaspoon millet, 1 teaspoon amaranth). Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.