Breakfast

Pumpkin bread with nuts and chocolat chips

Ingredients:

  • 1 3/4 cups wholewheat speltfour
  • 1/2 cup coconut sugar
  • 1/4 cup powder sugar
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • chopped walnuts and/or pecans
  • vegan chocolat chips (cut from a chocolat bar)

Preparation:

Start by cleaning and cooking the sweet potato and the pumpkin until tender. Mash together into a fine puree, set aside to cool.

Preheat the oven at 180℃.

In a large bowl mix all the dry ingredients (including nuts and chocolat chips if using). Let the coconut oil melt in the meantime ( I always spoon some in a small dish and place it in the heating oven)

Add the puree, the milk, molasses, the oil and lemon juice and mix well until you do not see any flour left. If it is to thick add some milk.

Place the “dough” into a baking tray lined with baking paper. Top with some more chocolat chips or maybe even pumpkinseeds to your own liking.

Bake in oven for 40 minutes then turn of heat but leave in the oven for 10 minutes more. Take out of the oven, a toothpick tester should come out almost clean. Let cool for 10 minutes in the baking tray. Take out of the baking tray and let cool entirely before slicing.

Enjoy!

  • serves: 12
  • preparation time: 60 minutes