Pumpkin loaf GF DF

by: Victoria Abraham
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This pumpkin loaf is gluten free, dairy free and sugar free. It uses buckwheat flour which is a great source of fibre and contains good quality fats by using Jimalie virgin coconut oil and four different types of seeds.

Ingredients

1.5 cups roast pumpkin, mashed

1/2 cup tapioca flour

1/2 cup buckwheat flour

3 tbsp water

1 tbsp apple cider vinegar

2 organic free range eggs, whisked

1/2 tsp sea salt

1 tsp bicarb soda

2 tbsp chia seeds

2 tbsp sunflower seeds

2 tbsp flaxseeds

1/4 cup Jimalie Virgin Coconut Oil, melted/softened

Pepitas to sprinkle on top

 

Procedure

In a bowl add pumpkin and all the dry ingredients, add in coconut oil and mix altogether. Whisk eggs, water and apple cider vinegar together and add into the bowl and mix all ingredients together. Pour mixture into lined loaf tin, sprinkle pepitas on top (you may need to push them gently down  a little to ensure they don’t fall off when baking) and bake in oven for 40minutes at 180 degrees.