With Only few days to the new year and the season for festive eating, its nice to slow down and start the day with something healthy yet with all the festive flavors. This breakfast loaf if full of wholesome nourishing ingredients. There’s pumpkin, carrots, chia seeds, walnuts, wholesome spelt flour, almond flour, yogurt, eggs, maple syrup and so much more. Enjoy with your coffee, tea or as a snack.
Ingredients
- 1¼ cup Almond flour
- 3/4 cup spelt flour or all purpose flour or gluten free flour
- pinch of salt
- ¼ cup extra virgin olive oil
- ¼ cup yogurt, plant based or regular
- 1 lb pumpkin peeled diced and roasted
- 2 medium carrots grated
- 2 eggs lightly beaten
- ¼ pure maple syrup
- 2 tablespoons chia seeds
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1½ teaspoon baking powder
- 1/4 teaspoon baking soda
- TOPPING
- zest from 1/2 lemon or orange
- 1 cup pomegranate arils
- ½ cup walnuts
- 1 cup plantbased greek yogurt or plantbased ricotta
- 1- 2 tablespoon maple syrup
- Preheat the oven to 375° F.
- Line a 4* 8 inch loaf pan with baking paper and grease it.
- Combine olive oil and maple syrup. In a separate bowl mix yogurt with baking soda, it will double in size and puff up. Add the pumpkin pure, grated carrots, whipped eggs to the olive mixture, mix well. Add the yogurt to the mixture.
- Mix the flours, spices, chia seeds and baking powder. Fold the pumpkin mixture into the flour mixture. Don’t over do the mixing, we need it just combined.
- Pour the batter into loaf pan. Arrange the walnuts on the top. Bake for 45 minutes to 1 hour. a skewer should come clean.
- Once done cool the cake. Top the cake with yogurt, pomegranate arils and lemon zest. Enjoy.
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