Pumpkin Gingerbread (gf)
Publishing today’s recipe in honor of my step dad, John. I’m a huge fan of Teff flour. If you cannot locate, you can swap for a different flour such as whole wheat or buckwheat. Teff is great for the gut and helps heal conditions like IBS and it’s naturally gluten-free too. Buckwheat flour or your favorite gluten-free flour would also work wonderfully here. This recipe came about as I yearned for a pumpkiny and warm dessert, but one that wasn’t too sweet. If you enjoy pumpkin pie, pumpkin bread and gingerbread, I think this will be a new favorite.
1/3 cup (50g) ground hazelnuts
1/3 cup (60g) Wholegrain Brown Teff Flour
1/6 cup (25g) ground steel cut oats
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1 teaspoon baking soda
2 Tablespoons ground flax
2 Tablespoons chia seeds
1 Tablespoon coconut sugar (or granulated)
2 (140g) very ripe bananas
1 cup (240g) roasted pumpkin (or canned)
2 eggs
1 teaspoon vanilla
1 Tablespoon apple cider vinegar
3 1/2 Tablespoons (50g) coconut oil
Method:
Preheat oven to 350F/180C. Line an 8” round cake pan with parchment paper.
Blend all the dry ingredients in a large bowl or food processor: ground hazelnuts through coconut sugar.
Combine all the wet ingredients with the dry ingredients: banana through coconut oil. Mix until all are incorporated, being careful not to overmix.
Pour into the loaf pan. Bake for 60 minutes. When tested with a toothpick, center will still be sticky, go by the color to of the crust. You want a golden brown, not burnt.
Allow to cool in the pan carefully lift using the parchment paper. Keeps for 3 days in a container.