The recipe is originally off the triathlete website and by Lentine Zahler.

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Now, first things first: I couldn’t find pumpkin when I made it, so I used an equivalent amount of carrots. Worked just as well and tasted rather nice. I also substituted normal flour with gluten free flour, and that’s no problem either.

Ingredients
1 cup unbleached white flour
1 cup spelt flour (or whole-wheat)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 cup pureed pumpkin (or use grated carrots)
1 ripe banana
1/2 cup unsweetened coconut milk
1 tsp vanilla extract
6 Table spoons unsalted, softened butter
2/3 cup evaporated cane juice (or brown sugar)
2 large eggs (can be substituted with 2 Tblsp ground flaxseed and 4Tblsp warm water)
1 cup raisins
1 cup pumpkin seeds (or mixed seeds)

Preparation
Preheat oven to 180C. Line a loaf pan (or 8 inch baking tray) with baking paper.
Sift flour, baking powder, baking soda, salt and spices into a bowl. In a second bowl, combine mashed banana with pumpkin, vanilla extract and coconut milk, and set aside.
In an electric mixer (or using a whisk), cream the butter with the cane juice (sugar) until it’s light an fluffy. Reduce speed and very slowly add 1 egg and continue mixing until it is fully incorporated, then add second egg (there may be some curdling, don’t worry).
Add half of the banana mixture and mix until combined. Then add half of flour mix until combined. Repeat with remaining banana mix and flour mix. Very gently fold in raisins and seeds. You want to include some air, hence the folding. Don’t overdo it.
Pour batter into loaf tin/ baking tray and tap gently on counter top to spread evenly in the tin.
Bake for 60-75 min. Check with a skewer or tooth pick if it’s done (the pick will come out clean if it is). Let stand for 10 min before removing.

Serving
Works great for breakfast (with a bit of butter) or as portable ride food.

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