13 October 2017

Niki’s Pumpkin and Dark Chocolate Loaf

Recipe from lovely Niki Bakes in a autumnal homage to Steenbergs Organic Pumpkin Pie Spice Mix

Ombre golden-copper leaves, glossy plum chestnuts and cooler nights…it can only mean autumn! But where would we be without our beloved squashes I hear you say? Yes, you can make soup, yes, you can roast them and yes, you can make pumpkin pie but how about a pumpkin loaf slathered in dark chocolate?! You’ll love how easy and quick it is guys and what’s more, its gluten free and dairy free, happy days!

Recipe for Niki's Dark Chocolate and Pumpkin Pie spice loaf

All you need is:

Use organic/natural real food ingredients where possible)

Ingredients:

Serves 4-6

For the Pumpkin Loaf:

120g of almond flour

50g of coconut flour

¼ teaspoon of sea salt

1 teaspoon of organic pumpkin pie spice

100ml of coconut oil, melted

4 eggs, beaten lightly

1 teaspoon of baking powder

1 teaspoon of ground of cinnamon

For the Dark Chocolate Glaze:

100g of dark chocolate, melted

1 tablespoon of pumpkin seeds

Method:

Step 1:

Preheat your oven to gas mark 4/180 degrees and line your loaf tin with greaseproof paper, set aside.

Step 2:

Whisk all your wet ingredients in a bowl.

Step 3:

Slowly sift your almond flour, coconut flour, spices and baking powder and add your wet ingredients.

Step 4:

Mix well and pour into your loaf pan, bake for about 45 -55 minutes.

Step 5:

Allow to cool completely before frosting your loaf tin with your dark chocolate and scattering over your pumpkin seeds. Allow to cool before slicing your loaf and enjoy with a cup of strong earl grey tea…absolutely heavenly!

Happy Baking!

Copywrite - Niki Beh

Recipe Creator and founder of nikibakes