Do you have leftover pumpkin puree that’s not enough for a meal but you can’t bear to toss out? Use it to make pumpkin bread! It’s also the perfect healthy comfort food, especially if you make it gluten-free.
This oat-heavy recipe gives a crumbly texture and is heavily spiced with cinnamon and nutmeg that simply make it a slice of heaven with a cup of tea or our fall-inspired beauty infused apple and sage water with Sparkle Collagen with Verisol®.
We’ve also used coconut sugar because it’s got a lower G.I. than conventional sugar, which also adds a subtle coconut aroma.
1 cup of pumpkin puree
1½ cup of oatmeal flour
¼ cup of garbanzo flour
¼ cup of brown rice flour
½ cup of vegetable oil or melted unsalted butter
½ cup of unsweetened almond milk
¾ cup of coconut sugar
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
½ teaspoon of vanilla
¼ teaspoon of baking soda
Pinch of sea salt
Put the dry ingredients into a bowl first, then add the wet ingredients, and then mix well. Pour batter into a baking tin and set the oven to 350 degrees F (or 175 degrees C) for 45-50 minutes.