BakingBright – Halloween Style

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Recipes from Baking Bright

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BakingBright

Healthy Halloween Baking – Pumpkin & Maple Syrup Loaf (no butter, no refined sugar, wholemeal)

Time for some healthy Halloween baking but also something that is still scrummy. This is a waste not, want not sort of bake. So many of us buy a pumpkin, carve a spooky face and then throw away everything we didn’t use. So here is a recipe for all the pumpkin and seeds that usually sit at the bottom of the dreary bin.

I love a slice of this toasted with a bit of jam or marmalade, my boyfriend loves it slathered in butter. Go forth and do some Healthy Halloween baking my pretties xx

Healthy Halloween Baking Ingredients

220g pumpkin (removed from the middle of the pumpkin)
As many of the pumpkin seeds as you can save
125g wholemeal flour (sifted)
100g plain flour (sifted)
1 tsp cinnamon
1 tsp mixed spice (or nutmeg)
1 tsp baking powder
1 tsp bi carbonate soda
65g yogurt (I used total 0%)
200g maple syrup (+ 1 tbsp for drizzling)
2 medium eggs
(1 tbsp olive/veg/sunflower oil and 1 tsp salt)

Line and grease a loaf tin

Small pot and a baking sheet

Preheat oven to 100oC

1) Dissect your pumpkin. Remove as much yummy flesh as you can (if you manage to get a bit more than 220g then use more, up to about 260g) cut it all into small pieces, place in a microwaveable bowl, with 1 tsp of water, cover with cling film and set aside.

2) Now gather as many pumpkin seeds as you can, wash off all the slimy flesh and pop them in a pan over a medium heat. Bring to the bowl and let simmer for about 10 mins. (Apparently this makes them easier to digest!) Now scatter them on a baking sheet, cover with the oil & salt and toast them in the preheated oven for around 30mins) tossing half way through.

3) While these are in the oven, pop the pumpkin in the microwave for about 5 mins on a medium heat. When it comes out mash it like you would a potato, drain away the excess fluid through a sieve and set aside to cool.

4) In a medium bowl mix together the flours, baking powder, bi carb, cinnamon & mixed spice. Set aside.

5) In a large bowl whisk together the yogurt, maple syrup & eggs. Once all combined add the pumpkin and whisk again until it is all evenly dispersed. Tip in half the dry ingredients & fold lightly with a wooden spoon then do the same again with the remaining half. Be careful not to over mix. Now it should be about time to take the pumpkin seeds out of the oven, set them aside and whack the oven up to 180oC.

6) Pour the batter into your prepared loaf tin and smooth the top with the back of a spoon, sprinkle the top with the gorgeous pumpkin seeds and place on the middle shelf of the preheated oven for about 45 mins. I covered the top of my bake with foil after about 25 mins so it didn’t brown too much. It’s baked when a skewer inserted comes out clean and the edges have browned slightly.

7) While still warm in the loaf tin drizzle with maple syrup. Once cooled turn out onto a wire rack to cool completely. Slice, toast, spread and scoff. Yum.

– See more at: BakingBright

 

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