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:

1. Preheat oven to 350F/180C. Line an 8” round cake pan with parchment paper.

2. Blend all the dry ingredients in a large bowl or food processor: ground hazelnuts through coconut sugar.

3. Combine all the wet ingredients with the dry ingredients: banana through coconut oil. Mix until all are incorporated, being careful not to overmix.

4. 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.

5. Allow to cool in the pan carefully lift using the parchment paper. Keeps for 3 days in a container.