Pumpkin… I love it! Not only is it without a doubt a power ingredient, it is also incredibly versatile. I add it to curries, oatmeal, risotto, smoothies, pasta, soups, ice cream, cakes, pumpkin bars… What don’t I add it to? ; ) It adds a certain creaminess and a sweetness and softness to dishes. Winner!…
approx. 20 min.
Approx. 65 min.
Max. 3 months in the freezer (sliced) or max. 3 days in an airtight container at room temperature.
Large mixing bowl, oven, cake tin
- 300 g/10.5 oz. pumpkin puree (made from a Hokkaido pumpkin/red kuri squash or butternut squash)
- 3 eggs | free range, preferably bio-dynamic
- 1 banana, pureed
- 2 tsp apple cider vinegar
- 75 ml/5 tbsp maple syrup
- 2 tbsp mixed nut butter
- 100 g/3.5 oz. oat flour, or other flour of choice
- 100 g/3.5 oz. whole spelt flour, or other flour of choice
- 1 tsp baking soda
- 1 ½ tsp mix for spiced cookies | speculaas spices
- a pinch of salt, optional
- Oil, for greasing the cake tin
First things first: if you don’t have any pumpkin puree on hand in your fridge or freezer, then peel 500 grams/1 lb of Hokkaido pumpkin or butternut squash and roughly chop the flesh. Sprinkle the pumpkin with a bit of cooking oil and roast it for 25-30 minutes in a 200 ºC oven. When the pumpkin is fully cooked, puree it with an immersion blender, regular blender or food processor until thick and smooth. Is the mixture too thick? Add a bit of water.
Beat the eggs and combine with the banana puree, apple cider vinegar, nutbutter and maple syrup in a large mixing bowl. Stir well to fully combine. Add the remaining ingredients and continue stirring until a thick dough is formed. Transfer the dough to a greased cake tin (you can also line the tin with unbleached parchment paper) and bake in the oven for 65 minutes at 180ºC. Check your bread every so often. To test for doneness, insert a skewer in the middle of the loaf – if it comes out clean, the bread is done! ;) Allow to cool fully before cutting into thick slices. Enjoy! Love, Rens
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