One of the best pumpkin breads that I’ve tasted on a SIBO or Low FODMAP diet. Fab!
12 oz pureed cooked pumpkin
2 cups ground almonds
1/2 cup buckwheat flour
1/3 cup maple syrup
1 tsp vanilla
2 tsp apple cider vinegar
2 tbsp mixed spice
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp salt
- Add all ingredients to a blender and puree until smooth and mixed.
- Line a bread pan with baking paper and fill with bread batter.
- Bake in a 350f/180c oven for 60-75 minutes. All oven times vary. I’ve previously made this bread in one hour but in my current home it took a good 75 minutes to finish baking. At 60 minutes I checked it and it was wobbly. I left it another 15 minutes and it was solid. You be the judge.
- Allow to cool before removing from the pan and cutting.
*Always trying to make swaps for vegan ingredients. Will try this again with flax eggs and will be back to comment.
**Roast and puree the pumpkin yourself, it’s so easy and the taste is superior.