Fruity winterbread
Ingredients:
1. Bake the pumpkin pieces with the speculaas spices and the anise pod in the coconut oil until soft, set aside
2. Add 2 bananas, coconut milk, the eggs and the vanilla extract to a blender and blend until smooth
3. Mix the flours, flakes , vanilla powder and rising agents.
4. Combine the flour mixture with the blender mixture
5. Cut the last banana in pieces and add together with the pumpkin pieces to the bowl, mix gently
6.Bake in a pre-heated oven on 180 degrees celsius for 1 hour and 5 minutes
Turn off the oven and leave the oven door opened with the bread left inside to ensure slow cooling.
After 20 minutes take the bread out and leave to cool further on a rack.
- 200 gr.pumpkin diced
- 2 tbspcoconut oil
- 1 tsp speculaas spices
- 1 star anise pod
- 3 bananas
- 500cc coconut milk
- 1 tsp vanilla extract
- 150 gr. teff flour
- 150 gr. chestnutflour
- 100 grams quinoa flakes
- 1 tsp baking powder, 1 tsp xantan gum, 1 tsp psyllium
- 1 tbsp vanillapowder
- 3 eggs
1. Bake the pumpkin pieces with the speculaas spices and the anise pod in the coconut oil until soft, set aside
2. Add 2 bananas, coconut milk, the eggs and the vanilla extract to a blender and blend until smooth
3. Mix the flours, flakes , vanilla powder and rising agents.
4. Combine the flour mixture with the blender mixture
5. Cut the last banana in pieces and add together with the pumpkin pieces to the bowl, mix gently
6.Bake in a pre-heated oven on 180 degrees celsius for 1 hour and 5 minutes
Turn off the oven and leave the oven door opened with the bread left inside to ensure slow cooling.
After 20 minutes take the bread out and leave to cool further on a rack.