I think I could live on banana bread.
It is literally one of my favourite ‘breads’ in the world. And that’s why I decided to try and swap the banana for pumpkin.
It is that time of year after all
Colourful fruits and vegetables are packed with vitamin A and pumpkin is one of them.
Vitamin A is crucial for the growing child since it helps to strengthen their immune system and helps develop healthy vision.
That’s why the Department of Health here in the UK recommends that all children aged 6 months to 5 years are given vitamin A supplements every day ( this doesn’t apply to babies who are having more than 500ml (about a pint) of infant formula a day).
The recipe is child friendly as it contains zero refined sugars. The oats gives this recipe a kick of whole grain – a healthy necessity in every diet, child or parent!
It is also:
Rich in whole grain
It is therefore suitable for the child with dairy allergy, soya allergy, wheat allergy or coeliac disease.
Just enough sweetness for a cup of coffee and cake on Autumn hygge nights with the whole family.
1 1/2 cup gluten free oats
1 cup pumpkin puree (homemade or shop bought)
I made my own by roasting a whole pumpkin in the oven for about 45 minutes and then scooped out the inside (without the seeds).
1/3 cup rapeseed oil
1/2 cup medjool dates, pitted
1/4 cup non dairy milk
2 tsp of cinnamon
1tsp of nutmeg
1tsp of ginger
1 tsp baking powder
Dry roast the oats on a non stick pan for about 3-4 minutes whilst stirring continuously.
Prepare your baking tray by lining it with parchment paper or foil.
Combine the eggs and the fine blended dates and mix. Then add the pumpkin puree and continue to mix. Add the milk.
Prepare the dry ingredients by adding the roasted oats (cooled) with the spices and baking powder and blend until it looks like flour.
Combine the wet with the dry ingredients and add the mixture to the baking tray.
Sprinkle with oats and pumpkin seeds.
Place it in a pre-heated oven at 180C for 40 minutes.
Happy Halloweeen and have a wonderful Autumn season.