Chai Spiced Pumpkin Crumble Loaf

Chai Spiced Pumpkin Crumble Loaf

This gluten, refined sugar and dairy free loaf by The Healthy Journey is the perfect option for your healthy menu. Packed with antioxidants, protein and nutrients; it is a fibre rich blend of vegetables, nuts and buckwheat. While many people think buckwheat is a grain - it is actually a fruit seed that is related to rhubarb and sorrel! This makes it a suitable substitute for those who are sensitive to wheat or other grains that contain protein glutens.

Healthy notes aside - just wait until you smell how delicious this makes your cafe smell! Bake it during morning rush hour and all of a sudden your coffee sales will turn into coffee and cake sales!

INGREDIENTS

Cake
  • 200g raw almonds
  • 1 heaped tablespoon Prana Chai
  • 1.5 tsp baking powder
  • 200g pumpkin, peeled and diced
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
Crumble Topping
  • 1/2 cup walnuts
  • 1/2 cup Buckinis
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup

METHOD 

With Thermomix
  1. Preheat oven to 180 degrees and line a loaf tin with baking paper
  2. Fill bowl with 1 litre of water, place pumpkin in the simmering basket and cook for 20 mins, 110 degrees, speed 3.5
  3. Remove the simmering basket containing the pumpkin, drain water from the bowl and place the pumpkin in it, puree for 5 seconds on speed 4
  4. Set aside to cool
  5. Wash and dry bowl
  6. Add the walnuts and buckinis for the crumble and blitz on speed 4, 10 seconds
  7. Add the coconut oil and maple syrup and mix on reverse speed 3, 5 seconds
  8. Set aside
  9. Wash and dry bowl
  10. Add the almonds and chai and blitz on speed 7 for 30 seconds to create a course flour consistency
  11. Add the rest of the ingredients including the pumpkin and mix on speed 5, 10 seconds
  12. Pour into the lined loaf tin
  13. Top with the crumble - it will be quite wet so use your hands if need be to drop blobs of it onto the loaf
  14. Place into the oven and cook for 45 mins or until a skewer inserted into the middle of the loaf comes of clean
  15. Allow to completely cool in the pan before removing
Without Thermomix
  1. Preheat oven to 180 degrees and line a loaf tine with baking paper
  2. Steam pumpkin on the stove or in the microwave until soft and mashable
  3. Place into a blender and puree or alternatively just use a fork or potato masher. Set aside to cool
  4. In a food processor blitz the almonds and chai until the mixture becomes a course flour consistency
  5. Add the rest of the ingredients including the pumpkin puree and mix until combined
  6. Pour into the lined loaf tin
  7. Chopped the walnuts for the crumble finely and mix with the rest of the crumble ingredients
  8. Top the loaf with the crumble- it will be quite wet so use your hands if need be to drop blobs of it onto the loaf
  9. Place into the oven and cook for 45 mins or until a skewer inserted into the middle of the loaf comes out clean
  10. Allow to completely cool in the pan before removing