You can make delicious dishes with pumpkin, but the sweet taste is also very suitable for a snack. Such as a (slice of) pumpkin bread, which is actually a lovely moisty cake. Deliciously spicy with gingerbread spices!
300 g pumpkin puree
200 g oat flour
2 tsp apple cider vinegar
1 tsp baking soda
2 tbsp almond paste
3 tbsp broken linseed
2 tsp gingerbread spices
60 ml agave syrup or 5 Medjoul dates
Pinch of salt
Pumpkin seeds as a topping
First prepare the pumpkin puree by cutting a butternut squash or hokkaido pumpkin into pieces, drizzle with olive oil and bake in the oven at 200 degrees for 30 minutes. Then puree the pumpkin with a hand blender.
Beat the eggs lightly and put it in a bowl together with the pumpkin puree, apple cider vinegar, almond paste and agave syrup and mix. Then put the dry ingredients in another bowl and mix everything together. Then stir the wet and dry ingredients together until a batter is formed.
Grease a cake tin with oil or butter and spoon in the batter. Divide pumpkin seeds on top and bake at 180 degrees for 60 minutes. Insert a skewer to check if the bread is done. Let cool and slice. You can also freeze a number of them so that you have a delicious fresh snack ready at another time!