Sep 18, 2016

Oregano & rosemary pumkin bread (v + gf)



Ingredients for 25x12cm pan:
*adapted from: nirvanacakery.com

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping


1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.



BON APPÉTIT !

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