Pumpkin Bread

Soft, spicy pumpkin bread for Halloween breakfast, brunch or as an afternoon snack with some peanut butter.

200g butternut

100ml almond flour

150ml buckwheat flour

250ml coconut sugar

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground clove

½ tsp ground nutmeg

1 tbsp chia seeds

1 can of precooked chickpeas

2 tbsp coconut oil

100ml almond milk

Rapeseed oil for the baking dish

In a bowl, mix all the dry ingredients together. Finely grate the butternut, mash the chickpeas with a fork (or mix roughly in a food processor), melt the coconut oil on low heat. Then add the grated butternut, mashed chickpeas, melted coconut oil and almond milk to the flour mix and mix well. Grease a baking dish with rapeseed oil, pour the batter into the baking dish and bake in the oven (fan) 175 °C for 60 minutes. Take the bread out of the oven and let it cool completely before serving.