A healthy halloween recipe for the whole family!
This delicious pumpkin and chocolate chip bread uses pumpkin puree to make the bread moist, tasty and healthy! Pumpkin is rich in vitamin A which is vital for beautiful skin, hair, nails, bones and teeth. It also has lots of fibre and natural diuretic properties to detoxify and reduce water retention so you can reduce any tummy bloat and alongside exercise help the tummy muscles flatten.
Instead of sugar, my recipe uses pure maple syrup which is a healthier alternative. Pure maple syrup has some essential nutrients such as manganese as well as zinc and iron for energy and to help ease stress. It’s also anti-inflammatory to reduce pregnancy swells, pain, tenderness and fever.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes about 10 slices
1 cup ground almonds OR almond flour OR buckwheat flour (if you have a nut allergy)
1/4 cup coconut flour
1/2 teaspoon of pumpkin spice (see below)
pinch of sea salt
1/2 teaspoon of baking powder
1 medium sized pumpkin (which will be pureed as per the instructions in the how to make below)
1/4 cup of maple syrup
1/4 cup extra virgin olive oil
3 medium sized eggs
1 teaspoon of vanilla extract
3/4 cup or 100g plain chocolate chips
1 1/2 tablespoons of ground cinnamon
1 tsp ground ginger
2 tsp ground nutmeg
3/4 teaspoon of ground allspice
3/4 teaspoon of ground cloves
Mix everything up together
How to make:
- Preheat the oven to 165 degrees C or 325 degrees F.
- To make the pumpkin puree, take your pumpkin and use a sharp knife to cut off the crown.
Using a large serving spoon or your hands, scoop out the seeds and fibres and discard the fibres.
TIP! Keep the pumpkin seeds and toast them later for a super healthy snack!
Then using a large spoon scoop out as much of the flesh as you can. Cut the pumpkin flesh up into small chunks.
- Place the pumpkin chunks in a steamer and steam for about 10 minutes until it is really soft.
- Alternatively place the chunks in a large saucepan, cover with water and bring to the boil for 20 minutes until it is really soft.
- In the meantime, place the ground almonds or almond flour or buckwheat flour, coconut flour, cinnamon, pumpkin spice, salt and baking powder into a bowl and mix together.
- Place the maple syrup, olive oil, eggs and vanilla extract into a separate bowl.
- Once the pumpkin flesh is soft, puree the flesh with a hand held blender or in a blender.
- Take out 3/4 cup of the pumpkin puree as you don’t need it all. The remainder you can keep in the fridge for 3 days or for 3-6 months in the freezer. You can either leave the puree you are using to cool a little before adding it the wet ingredients or add it straight to the wet ingredients if you are short on time.
- Whisk up the wet ingredients until mixed.
- Add the wet ingredients to the dry ingredients and slowly fold it in.
- Add the chocolate chips and fold in slowly.
- Grease and loaf tin and then line with baking paper
- Pour in the mixture and spread evenly
- Bake for 30 minutes or slightly longer, insert a knife or toothpick into the centre of the loaf to see if it comes out clean.
- Cool and then slice and eat!