You know it's fall when everyone starts baking everything PUMPKIN.
Ever since we've unfortunately experienced an egg allergy in my youngest child i've been experimenting with egg replacements while baking. This loaf uses "flax eggs". I find this doesn't provide the same rise as you'd have in traditional baking but it still tastes great and with the extra benefit of dietary fiber! You can also substitute with your favourite egg replacement or simply just use eggs.
This is a perfect seasonal recipe we will be making again and again. It's great for breakfast or as a snack with a nice herbal tea. You can leave the chocolate chips out if you prefer but as my oldest likes to say "everything tastes better with chocolate chips".
2 servings flax eggs (2 servings = 2 tbsp of flaxseed to 8 tbsp of water)
3/4 cup - pureed pumpkin
1/4 cup - coconut oil
1/4 cup - honey
2/3 cup - coconut sugar
1 cup - rolled oats
1 cup - chickpea flour
1/2 tsp - himalayan salt
2 tsp - baking soda
1/2 tsp - cinnamon
1 tsp - pumpkin spice - you can find the recipe here.
1/4 cup - water
1/4 cup + 2 tbsp - pumpkin seeds (optional)
1/4 cup + 2 tbsp - dark chocolate chips (optional + dairy free preferred)
Start by preparing your flax eggs. Mix and let it sit for at least 5 minutes. Preheat the oven to 375 degrees. Prepare a loaf pan with parchment paper or coconut oil spray.
In a large bowl combine flax eggs, pureed pumpkin, honey and coconut oil. Whisk well to combine.
Add oats, chickpea flour, coconut sugar, baking soda, salt, cinnamon, and pumpkin spice mix.
Add water to make the batter a "pourable" texture.
Fold in chocolate chips and pumpkin seeds (optional)
Transfer your batter into the prepared loaf pan and top with the additional 2 tbsp of chocolate chips and pumpkin seeds.
Bake for 40-45 minutes or until golden brown and toothpick comes out clean.
Remove from the oven and let cool in the pan.
Once cooled, remove from the pan and store in an airtight container.
Slice and enjoy!