Yeah, get excited for the recipe in my post title. I’ll get to that in a bit. A few things first; like breakfast.
I’ve been trying to get a bit more creative with my breakfasts. It’s going well some days, but other times I just like to eat a nice bowl of eggy oat bran. That is something I never get sick of.
It’s been a toast kind of morning in my neck of the woods. This mornings bread was toasted, one half with an egg and almond butter, and the other half with almond butter and homemade blueberry and banana jam.
With all the fun holidays happening the next few months, it definitely gets me into the baking mood. There’s nothing better then having a cozy day inside; along side some movies, a cup of hot tea, and eating freshly baked goods straight from the oven.
This vegan pumpkin bread is like a magical mixture of all things wonderful.
In honour of the plant power challenge, I knew I needed to attempt baking using one of my favourite things. Pumpkin. I decided a bread would be the best bet.
Todays challenge asks for post workout meals, and I’m pretty sure this here would fit the bill.
Vegan Pumpkin Chia Bread (gluten and sugar free, vegan)
- 1 cup brown rice flour
- 1/4 cup coconut flour
- 1/4 cup protein powder (I used sun warrior, I recommend not using a whey protein powder, or it will get rubbery when baked)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1½ teaspoons pumpkin pie spice
- 1-2 teaspoons stevia or 2 tablespoons maple syrup
- 1/4 teaspoon salt (to bring out the sweetness)
- 3 tablespoons chia seeds plus 6 tablespoons water
- 1½ cups pumpkin puree
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 2-4 tablespoons almond milk (if needed)
1. Preheat your oven to 350.
2. Combine the chia seeds and water in a small bowl and set to the side.
3. In a large bowl, mix together the dry ingredients.
4. In another bowl mix together all the wet ingredients including the chia “egg”. You may want to melt your coconut oil beforehand, so that it mixes well into the wet ingredients.
5. Add the dry to the wet mixture, and add more almond mild if added moisture is needed. The batter should be thick.*
6. Line your loaf pan with parchment paper or lightly grease your pan.
7. Bake for 50-60 minutes until a toothpick comes out clean and allow to cool at least 10 minutes before you take it out of your loaf pan.
*Do not over mix!
This is good stuff. I am always slightly weary with vegan baking. I’m not too sure why because it can be pretty easy to adjust and it is just as tasty!
I love how this bread is slightly crispy on the outside, but remains incredibly smooth on the inside. I’ve been eating these slices with a little dab of cashew butter. Heavenly.
Do you like baking?
Do you tend to bake more during certain months?
Are you sick of everything pumpkin yet?;)
Have a wonderful day!