Pumpkin & Pecan Loaf with Chai Soaked Prunes
This recipe is a winner as it can double up as snacks and breakfast. We're currently loving it toasted with greek yoghurt and figs, mmmm!!
Makes 10 slices
1 cup almond/hazelnut meal
1 cup oats (quinoa flakes for GF)
½ buckwheat flour
1 tablespoon psyllium husks
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups pumpkin puree
1/4 cup coconut oil, melted
¼ cup rice malt syrup
¼ cup Greek yoghurt
¼ cup pecans, coarsely chopped
2-3 chai tea bags
¼ cup pitted prunes
Boil the kettle and place the chai tea bags in a bowl with the prunes. Pour over boiling water to cover the prunes and allow to soak for at least 20minutes or overnight. Drain, chop prunes and set aside.
Preheat the oven to 180⁰C. Grease a loaf pan and line with baking paper and set aside. Bake the pecan nuts for 10-15minutes or until slightly browned and aromatic.
Combine the almond/hazelnut meal, oats, buckwheat flour, psyllium, salt, baking powder, baking soda, cinnamon and nutmeg in a bowl. In a separate bowl beat the eggs until pale and fluffy. Add to the dry mix along with the pumpkin puree, oil, rice malt syrup and yoghurt and mix thoroughly. Lastly fold through the prunes and pecans.
Spoon the mixture into the loaf tin and smooth with the back of a spoon. Bake for 35-40 minutes or until a skewer inserted into the middle comes out clean and it’s slightly browned on top.
Cool and slice. This will keep in the fridge for 1 week or in the freezer for 1 month and just toast when serving. If keeping in the freezer slice and place baking paper between each slice.