Vegan Quinoa-Oat Pumpkin Bread
Author: Ilene Godofsky
Recipe type: Bread
Cuisine: vegan
Prep time:
Cook time:
Total time:
Serves: 8
- 1 tbs ground flax
- 3 tbs warm water
- 1 cup spelt flour
- 1 cup rolled oats
- 2 tbs pumpkin pie spice
- 1 tbs baking powder
- ¼ tsp salt
- ¾ cup pumpkin puree
- ¼ cup coconut oil, softened
- ½ cup almond milk
- ¼ cup maple syrup
- 1 cup cooked quinoa
- 1 tbs coconut sugar
- Preheat oven to 375°. Grease a 9" x 5" loaf pan.
- Prepare flax "egg" by stirring ground flax and warm water together in a small bowl. Let sit 10 minutes before using.
- In a large bowl, whisk together flour, oats, pumpkin pie spice, baking powder and salt.
- In a small bowl, stir together pumpkin puree, coconut oil, almond milk and maple syrup.
- Add cooked quinoa and contents of the small bowl to the large bowl and stir until thoroughly combined.
- Transfer batter to baking dish and press down in pan. Sprinkle coconut sugar and extra oats on top.
- Bake for 45 minutes, until top is golden. When cool enough to handle, remove from baking dish and serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/10/19/vegan-quinoa-oat-pumpkin-bread/
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