Name: Sweet Pumpkin Loaf with Cacao “Chips”
Ingredients: Dry Ingredients; 1 cup oat flour; 1 cup whole wheat flour; 1 tbsp ground flax seed; 2 tsp baking powder; ½ cup cacao nibs; 2 tsp pumpkin pie spice; ½ tsp cinnamon; Wet Ingredients; ½ cup baked sweet potato; 1 cup pumpkin puree; 10 deglet noor dates; 1 apple, cored; ⅓ cup unsweetened plant-based milk; 1 tsp vanilla; 1 drop almond extract, optional

I will admit... @Zane and I ate this whole mini-loaf [plus a small pan of the batter made into cookies] in like two days.

Whoops. So delicious!

Next time, I will make them all into cookies and freeze half right away. 😉

This recipe was adapted from Happy Healthy Life using whole food swaps and additions to make it 100% whole food, plant-based + Nutritarian.

CategoryDesserts + Snacks

Dry Ingredients

1 cup oat flour [I ground whole rolled oats in my Nutribullet]

1 cup whole wheat flour [I ground cracked winter red wheat in my Nutribullet]

1 tbsp ground flax seed

2 tsp baking powder

½ cup cacao nibs

2 tsp pumpkin pie spice

½ tsp cinnamon [I used Ceylon cinnamon]

Wet Ingredients

½ cup baked sweet potato

1 cup pumpkin puree

10 deglet noor dates [or 5 medjool dates]

1 apple, cored

⅓ cup unsweetened plant-based milk

1 tsp vanilla

1 drop almond extract, optional

Combine dry ingredients in a large bowl and mix.

Combine wet ingredients in a Nutribullet, blender, or food processor and blend until smooth.

Pour smooth mixture into the large bowl with dry ingredients, mix well.

If making a loaf, line a 9x13 glass baking dish with parchment paper and pour in batter, spreading evenly.
If making soft muffin-type "cookies", plop a large scoop onto a cookie sheet lined with parchment paper or a baking mat.

Loaf: Bake on 400 degrees for 35-40 minutes.
Cookies: Bake on 400 degrees for 25ish minutes.

Ingredients