Ingredients
-
30g rolled oats
-
70g wholegrain sorghum flourbrown rice flour as an alternative
-
45g almond flourfinely ground almods as an alternative
-
50g tapioca starchalternatively potato flour
-
3g bicarbonate of soda
-
6g cream of tartar
-
a pinch of salt
-
35g dark muscovado sugar
-
1 teaspoon of ground cinnamon
-
scant 1/2 teaspoon of ground ginger
-
8g ground linseedground tapioca or chia seeds as an alternative
-
85g rice syrupmaple syrup as an alternative
-
25g peanut oil
-
1/2 organic orangegrated rind
-
1 tablespoon of orange juice
-
230g pumpkinmust be cooked, cut into small cubes, soft and not cold
-
1 bananamedium-sized ripe and cut into 4-5 pieces (130g net without skin)
Directions
Lunch will never be the same with this gluten-free, vegan pumpkin banana bread, spreading its spicy aroma of cinnamon, ginger and orange around the house.
Ingredients
| 30g rolled oats | |
| 70g wholegrain sorghum flour | |
| 45g almond flour | |
| 50g tapioca starch | |
| 3g bicarbonate of soda | |
| 6g cream of tartar | |
| a pinch of salt | |
| 35g dark muscovado sugar | |
| 1 teaspoon of ground cinnamon | |
| scant 1/2 teaspoon of ground ginger | |
| 8g ground linseed | |
| 85g rice syrup | |
| 25g peanut oil | |
| 1/2 organic orange | |
| 1 tablespoon of orange juice | |
| 230g pumpkin | |
| 1 banana |
Steps
|
1
|
Pre-heat oven to 180°C. |
|
2
|
Line the tin with baking parchment. |
|
3
|
Grind the rolled oats to achieve a medium oatmeal. (You can also grind the almonds and linseed to obtain a flour). |
|
4
|
Combine all the dry ingredients (flours, bicarbonate, cream of tartar, sugar, salt and spices) in the food processor and blend together. 40-50 seconds is sufficient. |
|
5
|
Add all the wet ingredients (syrup, oil, orange juice, banana pieces and finally the pumpkin) and mix thoroughly to a fairly thick, smooth consistency. (For better results blend the wet ingredients and dry ingredients separately and then combine them and mix them together). Important: Do not blend for too long, 60-90 seconds is enough to mix all the ingredients and remove any lumps of pumpkin or banana. If it is not enough, mash with a fork, and use a spatula to scrape the sides. |
|
6
|
Pour the mixture into the cake tin and level it with the spatula. |
|
7
|
Brush the top with a small amount of syrup + plant milk (optional). Decorate with a handful of pumpkin seeds, pressing them lightly into the mixture so that they do not stick out, and then brush the top again (recommended). |
|
8
|
Bake at 180°C for at least 55-60 minutes. Test with a skewer before removing from the oven, checking it comes out clean and moist, with no mixture adhering to it. Leave the bread to cool before removing it from the tin. |
|
9
|
Serve at room temperature with a cup of tea, hot chocolate or spiced pumpkin latte, for a healthy treat at lunch or as an afternoon snack. Leave to cool completely and cut into fairly thick slices with a bread knife. Ideal to take to work as a guilt-free snack! |
Loading...
