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Ingredients
1 cup wholemeal spelt flour
½ cup buckwheat flour
1½ tsp baking powder
½ tsp baking soda
pinch salt
2 medium bananas or 3 small bananas
½ cup pumpkin puree
½ cup coconut sugar
¼ cup grapeseed oil (or other neutral oil)
2 TBSP almond milk ( if needed)
⅓ cup pumpkin seeds
⅓ cup dark chocolate chips
Preparation
Remove the skin and seeds of the pumpkin and cut into large chunks. Roast in the oven at 200 C until soft and cooked through. Used half a medium Jap pumpkin to make ½ cup puree.
Once the pumpkin is cooked, puree in a food processor until smooth.
In a bowl combine the flours, baking powder, baking soda coconut sugar, and salt and mix to combine.
In a separate bowl, mash the bananas and mix with the pumping puree, oil, and milk.
Combine the pumpkin mixture over the flour mixture and mix well to combine.
Mix in pumpkin seeds and choc chips.
Transfer batter to a lined or lightly greased loaf tin, sprinkle with extra pumpkin seeds and bake for about 50 minutes - 1 hour or until a toothpick comes out clean.