Pumpkin Seed Bread (Gluten-Free Option Included)

Pumpkin Seed Bread (Gluten-Free Option Included)

Ingredients:

• Dry Ingredients:
  • 1 1/2 cups (200g) almond flour or whole wheat flour
  • 1/2 cup (50g) ground flaxseeds
  • 1/4 cup (30g) coconut flour (or oat flour)
  • 1/4 cup (40g) chia seeds
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional for a slightly sweet flavor)
• Wet Ingredients:
  • 4 large eggs (or flax eggs for a vegan option: 4 tbsp ground flaxseed + 10 tbsp water)
  • 1/4 cup (60ml) olive oil or melted coconut oil
  • 1/4 cup (60ml) almond milk or regular milk
  • 1 tsp apple cider vinegar
  • 1 tbsp honey or maple syrup (optional)
• Topping:
  • 1/3 cup (50g) raw pumpkin seeds

Instructions:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it lightly.
2. Mix Dry Ingredients:
   • In a large bowl, combine almond flour, ground flaxseeds, coconut flour, chia seeds, baking soda, salt, and cinnamon. Mix well.
3. Prepare Wet Ingredients:
   • In another bowl, whisk together the eggs, olive oil, almond milk, apple cider vinegar, and honey/maple syrup.
4. Combine the Mixtures:
   • Gradually add the wet ingredients to the dry ingredients. Mix until a thick batter forms. Let it sit for 5-10 minutes to allow the chia seeds and flaxseeds to absorb some moisture.
5. Pour into Loaf Pan:
   • Transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
6. Add Toppings:
   • Sprinkle the pumpkin seeds evenly over the top of the batter, pressing them lightly so they stick.
7. Bake:
   • Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Slice:
   • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Tips:

• This bread is versatile. You can add nuts, dried fruits, or sunflower seeds for extra texture.
• For a sweeter bread, add 1/4 cup (50g) of coconut sugar or brown sugar to the dry ingredients.
• Store in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.

Enjoy your wholesome, nutty loaf of pumpkin seed bread!