Gluten Free Pumpkin Soup Bread | © 2013 | | © 2013 |

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. | © 2013 | | © 2013 |