Pain au potiron, farine d’amande et pépites de chocolat (sans gluten, paléo, végan)

Ingrédients

• 250 grams pumpkin puree
• 150 grams almond flour
• 150 grams dark chocolate chips
• 50 grams arrowroot
• 4 Tablespoons maple syrup
• 60 ml extra virgin olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 Tablespoon apple cider vinegar
• 1 teaspoon baking soda

Préparation

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   In a blender combine the pumpkin puree, maple syrup, oil, lemon juice (or ACV) and vanilla. Blend until combined.

3. 3

   In a large bowl, combine the almond flour, arrow root, baking soda and cinnamon. Stir.

4. 4

   Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. Then add the chocolate chips and mix again.

5. 5

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Then sprinkle the extra chocolate chips on top of the batter to decorate

6. 6

   Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the pumpkin bread, the knife should come out with only chocolate on it. Wait for the pumpkin bread to cool down before removing from the tin. And voilà! Bon appétit !