Raspberry and Pecan Pumpkin Loaf
Ingredients
- 3/4 cup pecans
- 1/2 cup fresh organic raspberries
- 2 cups sprouted rice flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1.5 cups mashed pumpkin
- 6 tbsp extra virgin olive oil
- 6 tbsp pure maple syrup
- 1/2 tsp Himalayan sea salt
- 2 tsp vanilla extract
- 1 tbsp flax seeds
- 1/4 cup filtered water
Preparation
Mix 1/4 cup filtered water with 1 tbsp flax seeds and allow to thicken for at least 10 minutes to create a flax egg.
Preheat oven to 180°C
Mix together the dry ingredients: sprouted rice flour, baking powder, cinnamon, and Himalayan sea salt
Mix together the wet ingredients: mashed pumpkin, extra virgin olive oil, pure maple syrup, vanilla extract, and the flax egg
Combine the wet and dry mixtures until just blended
Fold in the raspberries and pecans
Pour the batter into a greased loaf pan
Bake for 50-60 minutes or until a toothpick inserted comes out clean
Allow to cool before slicing