Quinoa + Almond Flour Pumpkin Bread
It's filling, hearty and is the perfect sweet treat to start an autumn day with.
Servings 18 Slices
Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
Add the dry ingredients to the bowl and whisk to combine. Add eggs, pumpkin, oil, syrup and vinegar and beat until smooth. Fold in chocolate chips if desired.
Transfer batter to prepared loaf tin, sprinkle with sugar and bake on the center rack for 40 - 45 minutes (mine took 45) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.
Serving: 1slice | Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1100IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.8mg