A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.
Per Serving: 156 calories; protein 6.2g; carbohydrates 12.5g; fat 10g; cholesterol 77.5mg; sodium 216.5mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.