Gluten Free Pumpkin Soup Bread

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

This quick and delicious pumpkin soup bread is light, moist and a perfect treat for the season. It's wheat-free, egg-free and gluten-free, and loaded with protein and fiber. It also can be made dairy-free using soya or almond milk instead of buttermilk.

50 g Red lentil, ground into flour 50 g Brown rice, ground into flour 50 g Teff flour 150 g Soya pistachio protein powder 20 g Psyllium husk 10 g Baking powder 6 g Baking soda 2 tsp Speculoos spice (or pumpkin pie spice) 1/2 tsp Salt 660 g Roasted Hokkaido coconut soup 50 g Buttermilk Poppy seeds, optional

1. In a mixing bowl, whisk together the red lentil flour, brown rice flour, teff flour, protein powder, psyllium, baking powder, baking soda, Speculoos spice and salt.
   
2. Make a well in the middle of dry ingredients, add in pumpkin soup and buttermilk. Stir with a wooden spoon until all well-combined. Scrape the batter into a parchment-lined loaf pan. Sprinkle the surface with some poppy seeds if desired.
   
3. Preheat the oven to 180C/350F. Bake the bread in the middle of hot oven for about 50 minutes until nicely golden brown.

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com