Pumpkin Raspberry Buckwheat Loaves
35 min
Pumpkin Raspberry Buckwheat Loaves
Ingredients
WET
- ¾ cup buttermilk
- ¾ cup soy milk
- 3 eggs
- ½ cup egg whites
- 1½ cup pumpkin puree
- 1 tbsp pure vanilla extract
DRY
- 120 g vanilla flavored whey protein powder
- 1½ cup buckwheat flour
- 1/3 cup black chia seeds
- 2 tsp baking powder
- 3 tbsp cinnamon
- 25 g candied ginger, or 1½ tsp dried ginger
- ¾ tsp allspice
ADD-INS
- 1½ cup frozen raspberries
- 75 g walnuts, chopped
Instructions
7 steps
- 1
Preheat oven to 425F and line mini loaf pans with parchment paper (or coat with cooking spray)
- 2
In a large mixing bowl, mix wet ingredients together and whisk until well combined.
- 3
In a separate bowl, mix dry ingredients and whisk until well combined. Add wet ingredients and stir until well incorporated. Fold in raspberries and nuts. Mix to combine, no more.
- 4
Pour batter into loaf pans. Put them in the oven and immediately turn the heat down to 375.
- 5
Cook for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- 6
Allow to cool for 5 minutes before removing from the pans then cool completely on a cooling rack.
- 7
Store in the refrigerator in an air tight container for up to a week
Progress
0 / 7 steps
