Pumpkin Tahini Oat Bread {GF + DF}
 
Prep time
Cook time
Total time
 
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Ingredients
  • 1 cup gf rolled oats
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1¼ cups pumpkin
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup maple syrup
  • ¾ cup tahini
  • ⅓ cup mini chocolate chips + 1 tbsp (Enjoy Life to make the recipe dairy free)
  • 1 tbsp pumpkin seeds
Directions
  1. Preheat oven to 350 degrees.
  2. Pulse oats in the food processor for 20 seconds until they are coarsely ground.
  3. Add baking soda, cinnamon, and salt to the ground oats and pulse until combined.
  4. In a bowl whisk together pumpkin, eggs, vanilla, maple syrup, and tahini until well combined.
  5. Add dry ingredients to wet and stir to combine.
  6. Stir in ⅓ cup chocolate chips.
  7. Pour into a greased bread pan.
  8. Top with remaining chocolate chips and pumpkin seeds.
  9. Bake for 40-45 minutes until a toothpick comes out clean.
  10. Let cool in pan on a cooling rack for 15 minutes then transfer to a wire rack.
Recipe by Gluten Free Jess at http://glutenfreejess.com/2016/10/31/pumpkin-tahini-oat-bread-gf-df/