I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….
Nutty Pumpkin Bread
makes 8 slices
1 cup almond meal 1/2 cup coconut flour 3/4 cup mashed roasted pumpkin 3/4 cup plain 0% fat chobani yoghurt (greek yoghurt) 1/2 cup rice malt syrup (or honey) 2 Tbsp coconut oil 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1.5 tsp baking powder 2 tsp vanilla essence 1/4 tsp salt 1/3 cup roughly chopped almonds (or walnuts or pecans) 2 eggs
Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.
This recipe I discovered on paleomg.com and with a few alterations I started prepping for this late last night ready to have for my breakfast. At 10pm I was roasting my pumpkin seeds and pumkin and it was about 11pm I was all done and my bread was cooling. This isnt paleo with the protein powder, thats totally optional. For those that want Paleo just omit it, I am not 100% paleo but wanted to up the protein a little more as its before a weight training work out. I thoroughly enjoyed this especially having the chobani greek yoghurt on the side. All I did was added cinnamon, vanilla and topped it with berrries and their juices, eating the bread with the rice malt syrup and the yoghurt together was a massive party for your taste buds. Its my recommended way of eating this one!! The effort to make this is totally worth it!! And for those that are Paleo you must check out her amazing paleo recipes!!
Pumpkin Bread French Toast
1 cup roasted or toasted pumpkin seeds (toast in fry pan or in the oven, I did mine in the oven on 180 degrees C for about 15 minutes)
1/3 cup Pumpkin Puree (I roasted my pumpkin in the oven for 20 minutes then mashed it)
6 dried pitted dates
2 tablespoons Coconut Flour
2 Tbsp vanilla whey protein powder (optional)
2 tablespoons melted Coconut Oil
1 tablespoons Rice Malt Syrup
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
pinch of salt
Blend your pumpkin seeds in a food processor until very fine, kind of like flour or a ‘meal’ consistency. Add your dates and blend. Now add the dry ingredients and pulse to combine. Now add your wet ingredients and blend until smooth. (Mix wont be dough like so dont worry that its sloppy).
Pour into a loaf tin lined with grease proof paper and bake on 170 degrees celcius (approx 375 F) fan forced (180 not fan forced) for about 30 minutes. Allow to cool. And cut into 2cm strips.
1 egg beaten
1/4 cup unsweetened almond milk
1/2 tsp cinnamon
dash of vanilla (or a little vanilla bean)
(optional 1 Tbsp vanilla whey protein powder)
Whisk all together in a bowl.
Put your pumpkin bread slices (2-3 per serve) in the egg mix for a minute and turn over for another minute. They wont soak up much of the mixture. In a fry pan melt some coconut oil over medium heat and add your bread, cook one side til golden and flip over for another couple of minutes until golden the other side. Serve with rice malt syrup, honey or maple syrup or a little Chobani plain 0% fat greek yoghurt infused with vanilla and cinnamon topped with berries!!! Absolultely amazing breakfast and very filling!!!