Ingredients
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30g rolled oats
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70g wholegrain sorghum flourbrown rice flour as an alternative
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45g almond flourfinely ground almods as an alternative
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50g tapioca starchalternatively potato flour
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3g bicarbonate of soda
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6g cream of tartar
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a pinch of salt
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35g dark muscovado sugar
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1 teaspoon of ground cinnamon
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scant 1/2 teaspoon of ground ginger
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8g ground linseedground tapioca or chia seeds as an alternative
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85g rice syrupmaple syrup as an alternative
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25g peanut oil
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1/2 organic orangegrated rind
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1 tablespoon of orange juice
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230g pumpkinmust be cooked, cut into small cubes, soft and not cold
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1 bananamedium-sized ripe and cut into 4-5 pieces (130g net without skin)
Directions
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
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Pre-heat oven to 180°C. |
2
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Line the tin with baking parchment. |
3
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Grind the rolled oats to achieve a medium oatmeal. (You can also grind the almonds and linseed to obtain a flour). |
4
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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
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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
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Pour the mixture into the cake tin and level it with the spatula. |
7
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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
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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
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