Recipe
Marmorert Gresskar- og Sjokoladebrød
Fall season if now here and that of course means a lot of pumpkin recipes. I do love pumpkin, but I also love chocolate so naturally I decided to combine the two. This loaf is so fun because of the layering of the two batters. It comes together super easily and looks very impressive.
Denne oppskriften ble laget i samarbeid med VGAN, som dere sikkert kjenner nå hvis dere følger bloggen min og Instagram. Du kan selvfølgelig bruke hvilken som helst sjokolade du liker, dette er bare min preferanse
Ingredients
Pumpkin Batter
1
linfrø-egg (1 ss linfrø + 3 ss vann)
300
grams pumpkin puré (see notes)
4
tablespoons peanut butter (sub another nut butter)
100
milliliters soy milk + 1/2 tsp apple cider vinegar
70
grams oat flour
60
grams all purpose flour (sub almond flour to keep it gluten free)
2
tablespoons coconut sugar
1
teaspoon baking powder
1
teaspoon baking soda
0.5
teaspoon each cinnamon, vanilla and salt
Chocolate Batter
1
tablespoon cocoa powder
35
grams melted vegan chocolate
35
grams choped vegan chocolate
Instructions
Batter
- Preheat the oven to 180°C and line a small loaf pan.
- Combine everything for the pumpkin batter together.
- Add half of the batter to another bowl and stir through the melted chocolate and cocoa powder.
- Add a few tbs of the pumpkin batter to your loaf tin and top with a few tbs of the chocolate batter. Repeat this until all the batter has been used.
- Sprinkle over your chopped chocolate.
- Bake for 50-60 minutes. Let cool completely before serving.