The season of hot tea and pumpkins is officially open! And what tastes better with Indian masala tea than SPICY PUMPKIN OAT BREAD
- Bright color and spicy aroma
- Prepares quite quickly
- Vegan and gluten-free options available – choose yourself
You will need:
1 chicken or flax egg (2 tablespoons flax + 4 tablespoons water)
1/4 cup coconut/sunflower/olive/cream oil
1/2 teaspoon vanilla extract
1/2 cups maple syrup or light honey
1 cup pumpkin puree*
2/3 cup coconut sugar
1/2 teaspoon sea salt
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon agar powder
1 teaspoon pumpkin masala**
1 cup rolled oats
1 1/2 cups gluten-free flour mixture or regular flour
*If you don’t know how to make puree, you can watch it in our last year’s recipe
** We remind you of the pumpkin masala recipe:
1 tsp. ground Ceylon cinnamon
1/2 tsp. ground dried ginger
1/4 tsp. ground sweet peas
1/4 tsp. ground nutmeg
1/4 tsp. ground clove
- Preheat the oven to 200 °C and line a bread or muffin tin with parchment paper.
- Add the egg, maple syrup and oil to the pumpkin puree and mix.
- Separately, mix brown sugar, baking soda, salt, cinnamon, pumpkin masala, oats and flour.
- Pour the wet mixture into the dry ingredients and mix well. If the mixture seems too liquid, add another couple of spoons of flour. The dough should be thick, but still pourable.
- Pour the batter into the loaf pan and bake for 40-50 minutes or until a toothpick comes out clean.
- Remove from the oven, let the bread sit in the tin for at least 10 minutes and cool slightly, then slice.
- Enjoy!
