It’s that time of year, where all is allowed and we indulge in treats galore! But did you know that it’s actually super easy to get that sweet Christmas taste without all the bads? Our elf, Charrisa does her magic, once again.
•1 1/2 Flaxseed egg to get this you need (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water) or just two organic eggs
•1/4 Cup of coconut oil
•1/4 Cup of Yacon Syrup
•3/4 Cup of Pumpkin Puree
•1/2 Ripe mashed banana
•1/2 Cup leftover plain roasted beetroot from the night before
•2/3 Cup Monk Fruit sugar
•1/2 Teaspoon salt
•2 Teaspoons baking soda
•1/2 Teaspoon of cinnamon
•1 1/2 Teaspoon of pumpkin spice
•2 Tablespoons of pistachio nut butter
•2/3 Cups water
•1 Cup of rolled gluten-free quinoa flakes (or oat flakes)
•1/2 Cup ground pistachio meal or almond meal
•1 1/4 Cup of gluten-free flour
•4 Tablespoons of pistachios
•2 Tablespoons of sugar-free chocolate nibs/buttons
•1/2 Grated zucchini
•1/2 Cup raw cacao powder
•2 Large Servings of Nuzest clean lean chocolate protein
INSTRUCTIONS:
Prepare flax eggs in a large mixing bowl, preheat oven to 190 C.
I use a silicone mould SHAPED square pan, as its easier to remove once content has cooled and super easy to cut into small squares once baked.
Starting with the flaxseed mix add the pumpkin, mashed banana, roasted beets, yacon syrup, and coconut oil and whisk to combine.
Next, add monk sweetener, baking soda, salt, cinnamon, and pumpkin pie spice and whisk. Add water and whisk again.
Add quinoa flakes, pistachio meal, along with the gluten-free flour blend and stir. Then add all the other ingredients and mix. If a bit too wet add more cacao powder if too dry just add a bit more water.
Scoop into loaf pan and top with more pistachios as an option.
I lIke to Bake this for around 40-45 minutes or until deep and dark in colour. Stick a small toothpick inside to see if it comes out clean, then you know it is ready.
Remove from oven and I like to leave it in the pan to set for another 30minutes before I take it out, this is a soft bake, so rather leave it to set. I also tend to leave it in the fridge covered for an hour after it cooled before cutting it.
