Pumpkin Spice Bread

Pumpkin Spice Bread -this version is gluten-free, balanced, and packed with fall spices that make your home smell incredible.

Ingredients:

245g millet flour

145g cassava flour

2 ½ tsp baking powder

45g chopped walnuts + extra

60g hemp seeds + extra

300g pumpkin puree

85ml raw honey

256ml coconut pumpkin seed milk

30ml coconut oil

1½ tbsp psyllium husk

2 tsps vanilla extract

¼ tsp coarse sea salt

Pumpkin spice:

2 tsps of ground cinnamon

½ tsp ground all spice grains

¼ tsp ground nutmeg

¾ teaspoon ground ginger

¼ tsp ground star-anise

¼ tsp ground cloves

Directions (start watching at 03:45)

1. Preheat oven to 350°F.

2. Combine together the ingredients for the pumpkin spice and set aside.

3. In one container, combine together the pumpkin puree, raw honey, coconut oil, coconut pumpkin seed milk or your favorite plant-based milk, pumpkin spice, vanilla extract, psyllium husk, and coarse sea salt and blitz using an immersion blender then set aside.

4. In another container, whisk together the millet flour, cassava flour, and baking powder then add to the pumpkin mixture and mix until well combined to form a batter.

5. Fold in some of the chopped walnuts and some of hemp seeds and transfer the batter to a parchment-lined loaf tin, level it out and sprinkle the remaining walnuts, hemp seeds and pumpkin seeds on the top of the batter and place in the oven to bake for 55 - 60 minutes or until it passes the toothpick test.

6. After baking remove the pumpkin spice bread from the baking tin using the flaps of the parchment paper and transfer to a cooling rack and let the bread rest for at least 15 to 20 minutes before cutting it.

7. Serve with tea or a latte.