Ingredients:
- 250 ml pumpkin puree or 400 g peeled, seeded and diced pumpkin
- 180ml maple syrup
- 80ml light coconut milk
- 1 tsp non-alcoholic vanilla extract or 1/2 tsp Bourbon vanilla powder
- 200 g gluten free oat flour
- 65g brown rice flour
- 2 teaspoons of baking soda
- 1 tbsp Pumpkin pie spice
- 1–2 tbsp Pumpkin seeds (optional)
Preparation:
Cook the diced pumpkin in a steamer or a pot with a steamer insert for about 10 minutes until soft. Remove and let cool completely. Then puree in a blender until smooth. The amount should make 250 ml puree. Preheat the oven to 180 degrees. Grease a loaf tin with coconut oil or line it with baking paper and set aside.
Place pumpkin puree, maple syrup, coconut milk and vanilla in a medium bowl. Stir until the mixture is well mixed. In another bowl, whisk together the oat flour, brown rice flour, baking powder, and pumpkin pie spice until the mixture is smooth and lump-free.
Pour the wet ingredients into the dry ones. Stir until everything is evenly mixed. The dough is ideal when it is thick but pourable. Pour the batter into the prepared baking pan and sprinkle with pumpkin seeds (if desired). Now bake for 50–60 minutes, until the surface is browned and a toothpick used to test the crust has no sticky residue left.
Allow to cool in the baking pan for 5 minutes and then cool completely on a wire rack. Slice and serve.
Photos: Maarja Urb
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