Chocolate Orange Pumpkin Bread (grain free)
This makes a lovely tea-bread style loaf, and is also quite versatile in that you can use different spices and flavours with it. I’ve tried it with cinnamon, ginger and cloves, and also with cinnamon, ginger and chai spices, but my favourite so far is chocolate and orange. And the fact that it’s grain free, gluten-free and vegan, makes it all the more pleasing for me.
- 1 cup buckwheat flour
- 1 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 6 tablespoons of maple syrup. I reckon agave and honey would also work just the same if that’s your preference but haven’t tried it yet.
- 1 tablespoon of cacao or pure cocoa powder
- 1 teaspoon vanilla essence
- 1 teaspoon orange essence
- 1 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar
- 1/4 cup water
- Pre-heat your oven to 180C (350F) and line a loaf tin with baking paper.
- Mix the dry ingredients together first – the buckwheat, cacao, and bicarb.
- Stir in the wet ingredients – pumpkin puree, melted coconut oil, maple syrup, vanilla essence, orange essence and water. Everything except the apple cider vinegar.
- Mix everything together well.
- Add the apple cider vinegar and quickly stir through, then pour into the baking tin.
- Bake for 50 – 60 minutes, until a knife inserted into the middle comes out clean.
- Allow to cool on a rack.
If you fancy making the spiced version, you need to use a LOT of spices to make it tasty – which I often find with recipes that use buckwheat and bicarbonate soda. I’d suggest 1 tablespoon of cinnamon, 1/2 teaspoon ginger and 1/2 teaspoon of chai spices. Or 1 tablespoon of cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon of ground cloves.