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
- 1/4 cup filtered water
- 1 tbsp flax seeds
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 175°C
In a bowl, mix together the dry ingredients: 2 cups sprouted rice flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp Himalayan sea salt
In another bowl, mix the wet ingredients: 1.5 cups mashed pumpkin, 6 tbsp extra virgin olive oil, 6 tbsp pure maple syrup, 2 tsp vanilla extract, and the prepared flax egg
Combine the wet and dry mixtures until just blended, then gently fold in the 3/4 cup pecans and 1/2 cup fresh organic raspberries
Pour the batter into a greased loaf pan
Bake for 50-60 minutes or until a toothpick inserted comes out clean
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
