Ingredients

The following ingredients have 12 Servings
  • 1/4 cup flaxseed meal (divided)
  • 6 tablespoons water
  • 1 1/2 cups blanched almond flour
  • 1/2 cup quinoa flour
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut sugar
  • 2 teaspoon coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk
  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • Turbinado sugar + pumpkin seeds to garnish

Instruction

  • Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
  • Whisk together 2 tablespoons flaxseed meal with the water. Set aside to gel for at least 5 mins.
  • Meanwhile, add the dry ingredients to the bowl and whisk to combine.
  • To the bowl with the flaxseed eggs, stir in pumpkin, syrup, non-dairy milk, oil and vinegar and beat until smooth. Fold in chocolate chips if desired.
  • Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.
  • Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.