Banana Bread with pumpkin

Ingredients

Directions

Lunch will never be the same with this gluten-free, vegan pumpkin banana bread, spreading its spicy aroma of cinnamon, ginger and orange around the house.

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Steps

1

Pre-heat oven to 180°C.

2

Line the tin with baking parchment.

3

Grind the rolled oats to achieve a medium oatmeal. (You can also grind the almonds and linseed to obtain a flour).

4

Combine all the dry ingredients (flours, bicarbonate, cream of tartar, sugar, salt and spices) in the food processor and blend together. 40-50 seconds is sufficient.

5

Add all the wet ingredients (syrup, oil, orange juice, banana pieces and finally the pumpkin) and mix thoroughly to a fairly thick, smooth consistency. (For better results blend the wet ingredients and dry ingredients separately and then combine them and mix them together). Important: Do not blend for too long, 60-90 seconds is enough to mix all the ingredients and remove any lumps of pumpkin or banana. If it is not enough, mash with a fork, and use a spatula to scrape the sides.

6

Pour the mixture into the cake tin and level it with the spatula.

7

Brush the top with a small amount of syrup + plant milk (optional). Decorate with a handful of pumpkin seeds, pressing them lightly into the mixture so that they do not stick out, and then brush the top again (recommended).

8

Bake at 180°C for at least 55-60 minutes. Test with a skewer before removing from the oven, checking it comes out clean and moist, with no mixture adhering to it. Leave the bread to cool before removing it from the tin.

9

Serve at room temperature with a cup of tea, hot chocolate or spiced pumpkin latte, for a healthy treat at lunch or as an afternoon snack. Leave to cool completely and cut into fairly thick slices with a bread knife. Ideal to take to work as a guilt-free snack!

Enjoy

Banana Bread with pumpkin

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Ingredients

Adjust Servings:
30g rolled oats
70g wholegrain sorghum flour brown rice flour as an alternative
45g almond flour finely ground almods as an alternative
50g tapioca starch alternatively potato flour
3g bicarbonate of soda
6g cream of tartar
a pinch of salt
35g dark muscovado sugar
1 teaspoon of ground cinnamon
scant 1/2 teaspoon of ground ginger
8g ground linseed ground tapioca or chia seeds as an alternative
85g rice syrup maple syrup as an alternative
25g peanut oil
1/2 organic orange grated rind
1 tablespoon of orange juice
230g pumpkin must be cooked, cut into small cubes, soft and not cold
1 banana medium-sized ripe and cut into 4-5 pieces (130g net without skin)

Nutritional information

232
Calories
38.8g
Carbs
8g
Fat
3.7g
Protein
113.9mg
Sodium
16.1g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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