VEGAN & GLUTEN FREE PUMPKIN BREAD - Sip & Snack Saturday

I am all about Pumpkin these days.... Pumpkin Soup, Roasted Pumpkin, Pumpkin smoothies or even pureed with Dates in my Overnight Oats Pudding... YUMMM

There are so conforting and sweet.

After the Holidays and it's Healthy Smoothies, it is time today to let some place for some snacks. And this Vegan Gluten Free Pumpkin Bread that's moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking and winter gatherings.

Make 10 Servings.

A M2 M4 or M6 of your SLIMher Nutrition Plan.

Ingredients

• 1.5 flax eggs (= 1.5 Tbsp flaxseed meal (or Flazseeds gringed) + 4 Tbsp water)

• 1/4 cup olive oil

• 1/4 cup maple syrup (or honey if not vegan)

• 3/4 cup pumpkin puree (from fresh market would be better)

• 2 Tbsp mashed ripe banana (primarily for binding)

• 2/3 cup packed brown sugar

• 1/2 tsp sea salt

• 2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1 tsp pumpkin pie spice (+ more to taste)

• 1/2 cup water

• 1 cup + 1 Tbsp gluten free rolled oats

• 1/2 cup + 1 Tbsp almond meal (ground from raw almonds)

• 1 1/4 cup gluten free flour blend*

• 3 Tbsp raw pecans ( you can replace for walnuts)

Note: Gluten Free Flour Blend: See Post from 5th of December 2015

http://www.slimherhuahin.com/#!DIY-GLUTEN-FREE-FLOUR-BLEND-Sip-Snack-Saturday/cvuu/56611bae0cf212bd6be589ac

Instructions

1. Prepare flax eggs in a large mixing bowl and preheat oven to 190C degres..

2. Prepare loaf pan by lightly greasing or lining with parchment paper.

3. To flax eggs add pumpkin, mashed banana, agave, honey or maple syrup, olive oil and whisk to combine.

4. Next add brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.

5. Add water and whisk again.

6. Add oats, almond meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.

7. Scoop into loaf pan and top with raw pecand (and/or walnuts).

1. Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.

2. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.

3. Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.

4. Also, slice gently, as it’s rather tender.

5. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.

Source: http://minimalistbaker.com

#sipandsnacksaturday