PUMPKIN. Is there anything more Autumnal? From a foodie point of view, probably not. I LOVE pumpkin, and all of the fantastic dishes you can make with it. As I was born in Boston, the holiday of Thanksgiving is something I’m always happily aware of at this time of year, and my family and I always send each other messages to mark the day when it rolls around! Turkey and pumpkin are probably the two foods I most associate with Autumn and Thanksgiving. I’ve been VERY keen to get creating some recipes just for this season, and no better ingredient to inspire me than pumpkin. The lovely guys at That Protein recently sent me a bag of their I Heart Pumpkin and Chia Super Protein to try out, and I figured it was the perfect opportunity to come up with some new recipes for you all. So, we’re kicking off with this Pumpkin & Chia Oat Bread, and I hope you’re as excited as me to try it!
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp baking powder
- 1 tbsp sweetener (date syrup is what I use – try honey, or maple too!)
- 1 tbsp whole chia seeds
- 2 tbsp coconut oil, melted
- 1 ripe banana (by ripe I mean spotty!), mashed
- 100g Pumpkin Puree (or cooked mashed pumpkin)
- 150g quick cook oats, blended into flour
- 2/3 cup (150-200ml) almond milk (or use dairy/coconut/other nut!)
- 30g That Protein I Heart Pumpkin and Chia Seed Super Protein
- Note: Feel free to sub an alternative protein powder for what I’ve used, or add more oat flour, or something like ground almonds instead!
- Required: A high power blender (I use a Nutribullet) or food processor
- Pre-heat the oven to 200C (fan oven), and line a baking tin with tinfoil. Grease the inside of your foil with a little melted coconut oil (to stop the baked bread sticking!)
- Blend your oats into flour, and add to a large mixing bowl.
- Add the rest of your dry ingredients to the oat flour – baking, powder, spices, chia seeds and protein powder.
- Add your wet ingredients to your blender cup – sweetener, coconut oil, pumpkin, mashed banana and almond milk (start with 150ml) – and blitz for a couple of minutes.
- Pour the wet mixture into the dry ingredients, and using a large spoon, mix everything up until you get a thick batter. If it’s a little dry after this, add a splash extra of almond milk (that’s why I’ve written 150-200ml in the ingredients!)
- When the oven is ready, tip the bread batter into the baking tin, and make sure it’s evenly distributed through the tin. Smooth it down with the back of a spoon.
- Bake in the oven for approximately 45-50 minutes – check at 45 minutes by inserting a toothpick in the centre of the bread – if it comes out 99% clean (as I always say!) you’re good to go!
- Leave the bread to cool for about 20 minutes before slicing it up! If you’re batch baking, this can 100% be frozen and just microwave the individual slices as you use! I love having a slice of this topped with nut butter.
Enjoy guys! It’s been ages since I took on a new baking recipe and I’m delighted to have this one to share with you! Shout out again to That Protein for sending me some of their Pumpkin & Chia Super Protein to try – I’ve loved every flavour I’ve had so far! Just in time for those Autumn vibes. Tag me if you try this recipe out, as always I’d love to see your creations – @theirishbalance on Instagram/Twitter/Facebook!