Ingredients
Units
Scale
- 2 cups almonds (or almond flour)
- 2 tbsp tapioca starch
- 1 cup full-fat coconut milk (or plain coconut yogurt)
- 3 eggs
- 1 small kabocha squash (baked and puréed)
- 1/4 cup pure maple syrup
- 1 tbsp pumpkin spice blend
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice
Instructions
- Prep the pumpkin:
If using fresh kabocha, cut in half, remove seeds, and bake on parchment at 200°C (400°F) for 30–40 minutes until soft. Let cool, then scoop out the flesh. - Make your almond base:
If using whole almonds, blend them on high until they become a fine meal. Don’t over-blend to butter! - Blend everything:
In a high-speed blender, combine pumpkin, eggs, coconut milk (or yogurt), maple syrup and spices. Blend until smooth. - Activate the soda:
Mix baking soda with apple cider vinegar or lemon juice — it’ll fizz — then add it to the batter. Blend or stir again briefly. - Bake:
Pour into a parchment-lined loaf pan. Bake at 185°C (365°F) for 45–50 minutes, until a toothpick comes out clean (not wet). - Cool + enjoy:
Let it cool before slicing. It firms up as it cools — patience is worth it here!
- Prep Time: 25
- Cook Time: 45
- Category: Vegan Desserts, Snacks
- Cuisine: Modern
- Diet: Gluten Free
Nutrition
- Serving Size: 100 g
- Calories: 268 kcal
- Fat: 20.5 g
- Saturated Fat: 5.7 g
- Carbohydrates: 15.3 g
- Fiber: 2.9 g
- Protein: 8.6 g