Simone’s Spiced Pumpkin Loaf

INGREDIENTS

• BOTANISTRY ACTIVE CORALS, 3 teaspoons
• Wholegrain oat flour, 1 cup
• Almond meal, 1 cup
• Ginger powder, 1 teaspoon
• Pink salt, ¼ teaspoon
• Baking soda, ½ teaspoon
• Baking powder, 1½ teaspoons
• Mashed pumpkin, 1 cup
• Coconut oil, ½ cup
• Pure maple syrup, ¼ cup
• Dark chocolate chips, ½ cup
• 1 flax egg (1 tbsp flax meal & 3 tbsp water, mix well, let sit for 10 min)

METHOD

1. Mix together all dry ingredients and set aside.
2. In a bowl, add the mashed pumpkin, coconut oil and maple syrup, then whisk until well combined.
3. Add the wet ingredients to the dry as well as the flax egg, then fold together and add the chocolate chips.
4. Pour and evenly spread the mixture over a lined loaf tin.
5. Bake in a pre-heated oven at 160°C for 50-60 minutes. Check with a toothpick through the centre; when it comes out clean, that means the loaf is ready.
6. Carefully remove the loaf from the tin onto a cooling rack; allow to completely cool before cutting.

TIPS & TRICKS

• You might like to add some chopped almonds or pecans. You can substitute the chocolate chips for raisins.
• This loaf can be refrigerated for up to 4 days or frozen for a month to eat as needed.

RECIPE CREATOR

Simone Leigh Barnes-Anderson (@simpleigh_raw) – Owner of Simpleigh Raw, a gluten-free, refined sugar-free, vegan treats business based in New Zealand. Simone is passionate about creating recipes with real wholefood ingredients. Try more of Simone’s recipes with BOTANISTRY natural health supplement powders: Chickpea & Cauliflower Nourish Bowl, Rise & Shine Chia Bowl and Minty Choc Bars.