I had some leftover pumpkin puree sitting in my fridge and decided to turn it into a healthy loaf of ‘bread’ spiced up with some dark chocolate. This recipe is completely vegan and gluten free. Yummy for your tummy!
This loaf of chocolate pumpkin bread is perfect as a healthy breakfast or afternoon snack and stays fresh for up to 4 days!
INGREDIENTS:
* 1 cup of gluten free plain flour (150 gr)
* 1/2 cup of buckwheat flour (70 gr)
* 1/4 cup of coconut sugar (35 gr)
* 1/2 cup dark chocolate (65 gr)
* 1/4 cup coconut oil (50 gr)
* 1/4 cup maple syrup (70 gr)
* 3/4 cup pumpkin puree (185 gr)
Bak for 35-40 minutes at 175° Celcius