Here’s a winning Autumnal recipe 🙂
105g Pumpkin Puree (1 can)
200g Coconut Sugar
300g Buckwheat Flour
100g Vegan Butter, melted (Extra for greasing tin)
10ml Almond Milk
70g Raw Cacao Powder
2x No Egg replacer (organ)
Juice of one Lemon
1 Tbsp Baking powder
1 Tbsp Baking Soda
2 Tbsp Cinammon
1 Tbsp Nutmeg
1 Tbsp Ginger
1/2 Tsp Salt
Optional : 100g Vegan Chocolate, Melted
Pre heat the oven at 180 degrees and grease a loaf tin with vegan butter.
Combine the melted butter and sugar in a large bowl, and stir until all combined
Mix the no egg replacer as instructed (stir with water) and mix through the butter mixture.
Then add the pumpkin puree and the stir again until well combined.
In a separate bowl and the juice of one lemon and almond milk and stir.
To the milk mixture add the buckwheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and mix until your batter is formed.
Slowly add the pumpkin mixture to the bread batter mixing thoroughly as you go.
When all combine, split the mixture into two bowls and add the cacao powder to one bowl string until one mixture looks chocolatey. (you should have one orange and one brown coloured mixture)
In your prepared loaf tin spoon in alternate mixtures, and add a second layer on top altering the mixtures (like a checker board)
Using a knife, run it through the batter in a figure 8 pattern to add a marble effect.
Bake for 50 minutes or until a toothpick inserted in the centre comes out clean.
Optional to melt chocolate and drizzle over when baked…. to give it even more
Leave to cool and Enjoy 🙂