Super Seed Pumpkin Loaf. Modified recipe from gluten free palate. Before baking sprinkle with Trader Joe’s Super Seed Blend for added crunch and a fiber and omega 3 boost from a blend of chia, amaranth, flax, millet, hemp and quinoa.
1 cup puréed pumpkin
2 eggs, room temperature
1/3 cup avocado oil (or oil of choice)
1/3 cup oat milk
1 cup stone milled whole grain flour (I used Mighty Mills)
1 cup cassava flour
¾ cup turbinado raw sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
Preheat the oven to 350°F. Lightly grease a metal loaf pan with coconut oil; set aside
Place the pumpkin, eggs, oil, and oat milk in a large mixing bowl. Using a hand mixer, blend until creamy. In a medium mixing bowl, mix the flour, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. Sprinkle the top with Super seed blend (Trader Joes makes this – or you can make your own, mix together 1 teaspoon chia, 1 teaspoon hemp, 1 teaspoon flax, 1 teaspoon millet, 1 teaspoon amaranth). Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.