(Plant Based, Organic, Gluten Free, No Added Sugar)
Wondering what to do with any leftover pumpkins? Love everything pumpkin spice, but not all the sugar and synthetic ingredients that often accompany it? Want to enjoy a festive Holiday food made with ingredients that are great for your #GoodGut? We love this moist, comforting bread as part of breakfast or a snack, even better when paired with a plant protein!
Makes 16 servings
1 can pumpkin purée
2 very ripe bananas
20 pitted Medjool dates (24 if you’d like it very sweet)
1.5 cups oat flour
2 cups buckwheat flour
1.5 Tbsp baking powder
1.5 Tbsp pumpkin spice seasoning
1 cup unsweetened applesauce
1.5 Tbsp vanilla extract
1 cup unsweetened soy milk
1 bar dark chocolate (we used alter eco total blackout 100% dark chocolate)
1 tsp coconut oil
Preheat your oven or toaster oven to 350 degrees F.
In a large mixing bowl, mix the dry ingredients (oat flour, buckwheat flour, baking powder, pumpkin pie spice)
In a blender, blend the wet ingredients (bananas, pumpkin purée, dates, applesauce, vanilla extract, and soy milk)
Chop the chocolate in small morsels or use dark chocolate chips
In the large bowl, fold the wet ingredients into the dry ingredients. Mix thoroughly
Fold the chocolate morsels into the mixture
Oil the sides of the pan with the coconut oil
Put the mixture into the oiled pan
Bake shallow pans less than 2” for 33 minutes (if the pan is narrow and deeper, bake for 45 minutes. We recommend using a 2” pan for best texture and consistency).
To ensure it is thoroughly cooked, poke with a toothpick before removing the pan from the oven.
Remove from the oven and allow to cool.
Enjoy with unsweetened plant based milk.
We hope you continue to Heal with Each MealTM
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