Autumn means one thing: pumpkin everything (and we’re perfectly ok with that)! This recipe from nutritional therapist Angelique Panagos is what your pumpkin spice dreams are made of. Even better, it won’t ruin your diet, making it the Halloween treat you can really sink your teeth into (the recipe serves six, but I’m not sharing..)
INGREDIENTS
150g buckwheat flour
60g cornstarch
1tsp baking powder
Pinch of salt
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp ground ginger
1tsp ground cinnamon
125g diced pumpkin – pureed
60ml pure maple syrup
2tsp honey
1tbs coconut oil
1 egg
1tsp vanilla extract
120ml almond milk
20g cacao nibs
METHOD
1. Preheat the oven to 200ºC/400ºF/gas 6
2. Grease a 9inch loaf tray with coconut oil.
3. In a large bowl combine the buckwheat flour, corn starch, salt, nutmeg, cloves, ginger and cinnamon. Set aside.
4. Prepare your pumpkin puree by blending your diced pumpkin in a food processor or blender. If you are using a blender you may need to add a small amount of water to the blender to make the puree.
5. In a separate bowl combine the pureed pumpkin, honey, syrup, coconut oil, egg and vanilla extract, mix until smooth and then gently whisk in the almond milk.
6. Add the wet ingredients to the dry ingredients and mix only until combined. Do not over mix. Gently fold in the cacao nibs.
7. Pour mixture into the loaf tray and bake for around 50-60mins or until a tooth pick comes out clean.
8. Remove from oven, place on a rack to cool.
9. Enjoy!
By Katrina Deisler