Hello lovelies, I am excited to finally share a recipe with you again after a long break which I had to take out of personal and health-related reasons.

Thankfully, in the past few months, I have finally revived my joy and creativity for creating simple and delicious vegan and gluten-free recipes. My sincere apologies to everyone that was waiting for a reply to a message or comment. I’m working on it.

This new recipe came to be due to a slight change in my diet. I am trying to incorporate more protein. In order to keep my Hashimotos autoimmune disease in check (which I have been successful with for over 4 years now), I continue to avoid gluten and eat grains only in small amounts. This reduces the selection of plant-based protein (those who have to avoid gluten know how often it is used in plant-based products).

So now I’m playing around with new recipe ideas that contain additional pea protein, among other things. Pea protein is so versatile – in both sweet and savory dishes. And I really enjoy the richness that it adds to meals that otherwise might be lacking in protein.

Here is the first of my new tested and already widely praised recipes: Vanilla Protein Pudding. It is a kind of combination between Italian Panna Cotta and a classic cheesecake.

In my opinion, the most delicious way to enjoy these protein puddings is with a berry sauce. For that, I simply heat up a cup of berries in a small pot until they become a sort of compote. Delicious!

Recipes you might also like:

• Coffee Panna Cotta – (Vegan, Gluten-free, Nut-free)
• Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Panna Cotta (Vegan, Gluten-free, Fruit-sweetened)
• White Chocolate Mousse (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Jelly (Vegan, Gluten-free, Fruit-sweetened)

From now on, I will regularly share recipes again. And there are more ideas and plans for this blog! Sign up for my newsletter if you don’t want to miss anything.

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Vanilla Protein Pudding (Vegan, Gluten-free, Keto-friendly)

Super easy to make and very versatile with numerous possible flavour combinations! These little protein-packed vanilla puddings are best enjoyed with a serve of home-made berry sauce to get your taste buds dancing with joy. Enjoy!

Course Desserts

Diet Gluten Free, Vegan

Keyword Keto, Protein, Vanilla

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Setting and cooling time 2 hours hours

Servings 6

Equipment

• 1 high-speed blender

Ingredients

• 50 ml water
• 1 ¼ teaspoons agar agar powder
• 1 can 400 ml full-fat coconut milk
• 50 ml water
• 40 g macadamia nuts (or cashews)
• 40 g pea protein powder
• 2 tablespoons sweetener of your choice
• 1 teaspoon vanilla
• 1-2 pinches of turmeric (for colour, optional)

For serving:

• 1 cup of berries (heated)

Instructions

• Mix 1 ½ teaspoons of agar-agar powder with 50 ml of water in a cup and set it aside to "bloom."
• Now blend the remaining ingredients in a high-powered blender until smooth.
• Pour the mixture into a small pot and slowly bring it to a boil, whisking occasionally. Once the mixture gets colder, stir it more often.
• Once it starts boiling, stir in the agar-agar mixture and let it simmer for a few minutes while continuously stirring.
• Distribute the pudding mixture into dessert dishes; I use a 6-cup silicone muffin mold.
• Let it cool slightly and then chill it in the refrigerator until serving. I recommend berry compote or chocolate sauce for the perfect flavor combination. Enjoy!

Notes

Important: For measuring the agar-agar powder, I use special standardized measuring spoons. 1 teaspoon equals 15 ml and ½ teaspoon equals 7.5 ml. It's important to use the right amount of agar agar powder, so the puddings don't become too soft or too firm.

The dough is very similar to a classic shortbread dough and is easy to form and roll out. Before baking it should be left to rest chilled for approx. 30 minutes.

For sweetening I use dried dates. They create a lovely sweetness and also add to the silky texture of the dough (better don’t taste it though, I warned you! ). I have tried a variety of cookies with the dough.

Here are a few cookie variation ideas:

• To make jam filled thumbprint cookies, form the dough into small balls and press dent into it, using your thumb or the end of a wooden spoon. Fill the dent with some jam before baking.

• For marble cookies add some cocoa powder to half of the dough. Should it get too dry, add little bit of water. Knead the light coloured and dark colour dough together before forming the cookies.

• Add some cinnamon to create cinnamon star cookies (a favourite with my German family)

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Super Easy Cookie Dough (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Perfect for holiday baking, a super easy and quick cookie dough. The recipe is vegan, gluten-free, sweetened with fruits and oil-free. The dough is wonderfully versatile and can be used for a variety of diffferent cookies.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Cookies, fruit-sweetened, gluten-free, holiday baking, oil-free, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest time 30 minutes minutes

Servings 1 Tray

Ingredients

• 200 g rice flour (or other flour)
• 70 g almond flour (alternatively ground cashews or sunflower seeds)
• 2 tbsp psyllium fiber
• 1/2 tsp baking powder
• 1/2 tsp vanilla
• 100 g dates, pitted and chopped
• 170 ml warm water

Instructions

• Start by soaking the dates with the warm water in a bowl. Then blend it smooth, using a stick blender.
• Mix the dry ingredients in a separate bowl. Pour the date mixture into this bowl and stir to combine. A thick dough should form, which is easily pliable.
• Cover the bowl with the dough and place in fridge for approx. 30 minutes.
• Preheat the oven to 170° C (top/bottom heat). Roll out the dough between two sheets of baking paper. Cut out the cookies and place them on the baking tray. Repeat the step until the dough is used up.
• Bake the cookies for approx. 12 to 15 minutes or until golden brown. Decorate to your liking. Enjoy

The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

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Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

The filling is cooked, with a plant-based alternative for gelatine, the so-called agar agar powder. The amount used is crucial, too little lets the filling not set properly. Using too much makes it kinda rubbery in texture. I use approx. 1 teaspoon per cup of liquid and it works quite well.

This lemon tart does not need flour or grains. The crust is made from almonds and dates, which are blended to crumbs in a high-speed blender.

Blind Baking

The crust is baked first before being filled. It works best to pre-bake it, using the blind baking method. For this you need to weigh down the dough. This basically replaces the filling so the base doesn’t blow up when the air beneath expands in the heat. It’s fairly easy. After spreading the dough in the baking tin, you cover the dough with some baking power. Then add the weight.

You can use the following:

• Special blind baking marbles
• Dried legumes (for example peas, beans etc)
• Coffee beans
• Rice or other grains
• Sterilised gravel rocks (I did this successfully already)

This recipe for lemon tart is vegan, gluten-free and fruit-sweetened. It also doesn’t need any soy or grains.

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Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)

Zesty, fresh and light! This is the motto for this vegan and gluten-free lemon tart. With plenty of fun garnishing options.

Course Desserts

Diet Gluten Free, Vegan

Keyword gluten-free, Grain-free, Lemon, soy-free, Tart

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Soaking time 4 hours hours

Servings 14 Portions

Equipment

• 35 x 10 cm tart form

Ingredients

• 170 g almonds
• 120 g dates, pitted and chopped

For the filling:

• 100 g dates, pitted and chopped
• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 300 ml plant-based mylk, preferably unsweetened
• 75 ml fresh lemon juice
• 1 to 2 tbsp lemon zest (depending on how zesty you like it)
• 1 1/4 tsp agar agar powder (not flakes!) Also see notes below
• 1 to 2 pinches ground turmeric

Instructions

• Preheat oven to 160°. For the curst, blend almonds and dates to fine crumbles, using a powerful blender. Knead the dough a bit and then spread it evenly in the tart form. Pull the dough up along the sides too.
• Blind bake the dough on the lower level for approx.. 15 minutes. Be careful, it burns easily. If needed, bake it covered.
• Let the crust cool down properly. For the filling, blend all ingredients in a high-speed blender until smooth.
• Pour the mixture into a pot and bring it gently to the boil. Let it simmer for a few minutes while stirring constantly.
• Pour the mixture into the tart form and spread it evenly. Let it cool down a little before letting it set in the fridge. Garnish to your liking. Enjoy

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml and 1/4 teaspoon equals 1.25ml.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Because ever since I made this chocolate banana loaf I couldn’t stop thinking about this delicious little thing. And here we go again! Yay!

This time I made a version without cocoa though, because I wanted more banana flavour, and honestly, less ingredients. You may have noticed that, most of my recipes don’t contain many ingredients. Because like with many things in life, I also like to keep my baking and cooking simple. Without loosing out on flavour of course. Sometimes I find it truly amazing, how little you need to create something yummy.

Like this vegan and gluten-free banana loaf. It only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

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Easy Banana Bread (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free banana loaf recipe only takes 8 fairly basic ingredients. It’s super easy to make, is only sweetened by fruit and it also is oil-free. I find it has the perfect banana loaf texture. It is soft, it is moist, it is sticky and slightly messy. Juuust right!

Course Baked Sweet, Bread

Cuisine American

Diet Gluten Free, Vegan

Keyword Banana, Bread, Loaf, oil-free, without egg, without milk

Servings 1 Banana Loaf (20 cm)

Equipment

• 20cm loaf tin
• Blender

Ingredients

• 190 g rice flour
• 70 g buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 400 g banana (400 g = approx. 4 bananas without peel)
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon ground vanilla
• 190 ml water

Instructions

• Preheat oven to 190°C (top-/bottom heat). Line loaf tin with baking paper.
• Mix the flour and baking powder & soda in a bowl.
• Blend bananas with psyllium fiber husk, ground vanilla and water in a blender until smooth.
• Pour banana mixture into bowl with dry ingredients and swiftly stir to combine.
• Scoop dough into loaf pan and spread evenly.
• Bake for approx. 30 to 35 minutes. If the loaf browns up too quickly, bake it covered* until an inserted wooden skewer comes out dry. (I had to cover it at around 25 minutes and after a total of 35 minutes it was ready)

Notes

Let cool down a little and enjoy!

*placing an un-coated empty tray into the rack above, to shield it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The meal that we had that night came with these yummy vegan and gluten-free wraps. She had made them with kumara (sweet potato) and some gluten-free flours. It sounded soooo easy. So I thought, I will try and make these too. Turns out it wasn’t that easy. It actually wasn’t so much the mix of ingredients, it was the method of cooking, that proofed to be challenging.

Let’s say it took me a while to figure out how to cook these wraps without using oil. And yes, there was a small amount of swearing involved.

The simple paper trick for perfectly flexible pumpkin wraps

But I got there in the end. The solution might sound a little odd at first, but it worked very well. I used baking paper. In the frying pan. Cut to size. And it worked a charm. No oil needed. And it creates a super soft, slightly spongy but moist and flexible wrap.
It’s important to let them cool down first. It takes a little while to make these. A perfect meal to make together with friends and or loved ones.

So yeah, I am pleased to say that this recipe for pumpkin wraps turned out to be as always vegan, gluten-free and without added oil.

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Pumpkin Wraps (Vegan, Gluten-Free & Oil-Free) with Spiced Chickpeas

These pumpkin wraps are one of those recipes that make you wonder why you didn’t try them sooner. They are vegan, gluten-free and can be made completely oil-free, yet stay soft and flexible enough to roll without breaking.

The secret isn’t a long ingredient list, but a simple parchment paper trick in the pan, which keeps the wraps moist while cooking. Filled with warmly spiced chickpeas and fresh greens, they make a comforting, wholesome meal that’s perfect for sharing.

Course Main course (light)

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword chickpeas, comfort food, oil-free, plant-based, Pumpkin, soy-free, Wraps

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

batter thickening time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 portions

Author The Vegan Monster

Equipment

• Blender
• Large non-stick pan
• Parchment paper (cut to pan size)
• Small saucepan with lid
• Cutting board
• Sharp knife
• Spatula
• Measuring cups

Ingredients

For the wraps:

• 150 g cooked pumpkin
• 375 ml water
• 110 g rice flour
• 35 g buckwheat flour
• 1 tablespoon psyllium fiber husk
• 1/2 teaspoon salt
• 1/2 teaspoon cumin seeds

For the chickpeas:

• 1 small onion finely diced
• some cooking oil or water for oil-free option
• 1 teaspoon cumin seeds
• 150 g sprouted chickpeas
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• chili powder to taste
• 1-2 cups water
• salt to taste

Instructions

• For the wraps, blend water and cooked pumpkin in a blender. Add remaining ingredients and blend smooth. Let sit for approx. 20 minutes. The mixture should thicken quite well.
• In the meantime, start preparing the chickpeas. Heat a small pot with some oil or water. Add onions and cumin seeds and cook until golden.
• Add remaining spices, chickpeas and water. Cook on low heat with a lid on. I use sprouted chickpeas. They tend to soak quite a bit of fluid. I recommend to start wit one cup of water and add more as needed. I cook these for quite a while so that they can soak up the flavours of the spices.
• When the mixture for the wraps has thickened up, preheat a frying pan on low-medium heat. Place a piece of baking paper inside the pan. Pour a portion of dough onto the baking paper and spread it out thinly.
• Cook it until the top part has become dry to touch. Then scoop the wrap out of the pan, paper and all. Place another piece of baking paper into the frying pan, then flip the wrap onto it. Cook until the wrap is browning up and the top baking paper peels off easy. Let cool down on a cooling rack.
• Repeat this step until al the wraps have been cooked (the baking paper can be re-used for this). In the meantime the chickpeas should be ready to be served with the wraps. Some fresh greens and chopped veges go very well with these wraps.

Notes

Enjoy! 

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Some time ago I made this delicious vegan and gluten-free recipe Tarte Flambée that works without yeast. I found myself wondering if the base would work for a pizza as well. And after some slight modification of the recipe it sure does!

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias. If you would like to use a version without cashews, I recommend this recipe here.

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Vegan Gluten-free Pizza Without Yeast

This pizza recipe comes with a yummy dairy-free option for the cheese topping as well. And it is not cashews, but the wonderful versatile macadamias.

Course Baking Savoury

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword gluten-free, Pizza, without yeast

Servings 1 Pizza

Ingredients

Makes one 23cm pizza

For the dough

• 1/2 cup buckwheat flour
• 1/2 cup rice flour
• 2 teaspoon psyllium fiber husk
• 1/3 teaspoon salt or less if you prefer
• 1/2 teaspoon baking powder
• 1 tablespoon olive oil
• 3/4 cup water

For the tomato sauce

• 1/3 cup passata
• 1 teaspoon thyme
• 1 small garlic clove minced
• 1/2 teaspoon coconut sugar or other sweetener
• a few pinches salt if desired

For the ‘cheese’ topping

• 1/4 cup macadamias
• 1 teaspoon rice flour
• a few pinches salt
• 1-2 pinches smoked paprika
• 1 tablespoon nutritional yest flakes
• 1/4 cup water

Instructions

• Preheat the oven to 200°C (top-/bottom heat). Place a piece of baking paper over the base of a 23cm cake spring form. Then fasten the ring onto it. Lightly grease the inside as high as the dough will be (about 1cm). Then lightly dust with rice flour.
• For the dough, mix all dry ingredients in a bowl. Add olive oil and water and stir to combine. Don’t stir for too long.
• Transfer dough into the spring form and spread it evenly. Place in oven and bake until it is firm and an inserted stick comes out clean (about 12 minutes).
• In the meantime prepare the tomato sauce by combining the ingredients in a small bowl. Place aside.
• Prepare the ‘cheese’ topping buy blending the ingredients in a powerful mini-blinder (for example NutriBullett).
• When the dough is baked, take the springform out of the oven. Spread tomato sauce over the base, add toppings of your choice and drizzle with the ‘cheese’.
• Place in oven again and bake until the ‘cheese’ topping browns up lightly (about 15 minutes).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This buckwheat bread has a beautiful rustic flavour with a crispy crust and a soft interior. And as always, this recipe for buckwheat bread is vegan and gluten-free and also completely oil-free

For a 23cm loaf tin:

1 cup (250ml) warm water
1 teaspoon coconut sugar
2 teaspoon active dried yeast

4 cups (550g) buckwheat flour
1 tablespoon (heaped) psyllium fiber husk
1 teaspoon guar gum
2 teaspoon salt (or less if desired)

1 1/4 cup (310ml) warm water

some flour for dusting ( I used rice flour but buckwheat flour works as well)

Instructions:

1. Stir the coconut sugar into one cup of warm water. Add the yeast and let sit until until it builds foam on top (approx. 10 minutes).

2. In the meantime, mix the remaining dry ingredients in a bowl.

3. Once the yeast mixture is foamy on top, pour it into the bowl with the dry ingredients. Add the remaining 1 1/4 cup warm water and stir to combine.

4. Cover with a warm, damp, clean tea towel and place in warm, draft-free place to let rise (approx. 45 to 60 minutes).

5. Preheat the oven to 220°C (top-/bottom heat).

6. Line the loaf tin with baking paper or grease it lightly. When the dough has risen to almost twice its size, stir it shortly and spread it evenly in the loaf tin.

7. Sprinkle with some rice or buckwheat flour. Let rise for another 20 to 30 minutes.

8. Place in oven and bake covered* for approx. 55 minutes. Take the finished bread out of loaf tin and let cool down on cooling rack.

Enjoy!

* I place an empty tray into the rack above the bread to protect it from direct heat.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

…it also tastes amazing with my home-made probiotic “cream cheese“.

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Potato Bread Perfect for Toast (Vegan, Gluten-free)

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Potato

Servings 1 Bread (23cm loaf)

Ingredients

Makes a 23cm loaf:

• 140 g boiled agria potato
• 1 tablespoon (heaped) psyllium fiber husk
• 310 ml warm water
• 250 ml warm water
• 1 teaspoon coconut sugar
• 2 teaspoon active dried yeast
• 280 g rice flour
• 110 g buckwheat flour
• 70 g tapioca flour
• 1 teaspoon salt
• some olive oil for brushing

Instructions

• Blend potato, psyllium fiber husk and warm water in a blender until smooth. Place aside.
• Stir coconut sugar into 1 cup warm water and add active dried yeast. Place aside until foam builds on top (approx. 10 minutes).
• In the meantime mix the dry ingredients in a bowl. When the yeast mixture is foamy, pour it into the bowl with the dry ingredients, add the potato mixture and stir to combine.
• Place a warm, damp tea towel on top and let the dough rise for 45 to 60 minutes in a warm draft-free spot.
• Preheat oven to 220°C (top-/bottom heat).
• Stir dough shortly and spread evenly in loaf tin (I like to line it with baking paper first but you can also lightly grease it). Let rise for another 15 to 20 minutes in a warm draft-free spot.
• Gently brush with olive oil. Place onto a tray and and bake for approx. 50 minutes. Should it brown too quickly, place an empty tray into the rack above to shield it from direct heat.
• Take the finished bread out of the loaf tin and let cool down on a cooling rack.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Simple Whole-Grain Pumpkin Seed Bread – Vegan & Gluten-Free

This time I wanted it to include pumpkin seeds and be as simple as possible without too many ingredients. It turned out to be completely whole-grain with only one flour. The slightly roasted pumpkin seeds taste amazing!

As always this recipe for pumpkin bread is vegan and gluten-free. You can also make it with sunflower seeds.

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Pumpkin Seed Bread – vegan & gluten-free

Bake this easy vegan gluten-free pumpkin seed bread with only one flour. Crunchy, nutty, and perfect for any meal!

Course Breakfast, Brunch, Side Dishes

Cuisine European, German

Diet Gluten Free, Vegan

Keyword breakfast, crunchy crust, easy, fall recipe, healthy, homemade, lunch, quick, simple baking, wholesome

Equipment

• Loaf pan 8–10 inch / 20–25 cm
• Blender

Ingredients

• 225 g pumpkin seeds, soak in water for at least 12 hours, then rinse and drain
• 310 ml warm water
• 2 teaspoon active dried yeast
• 1 heaped teaspoon molasses or sugar
• 420 g buckwheat flour
• 1 tablespoon flax seed
• 1 tablespoon psyllium fiber husk
• 1 1/4 teaspoon salt

Instructions

• Soak the pumpkin seeds in water for at least 12 hours, then rinse an drain.
• Mix the yeast with the molasses in the warm water. Let sit for approx. 10 minutes, the mixture should become foamy on top.
• In the meantime mix all dry ingredients in a bowl.
• Place approx. 3/4 cup of soaked pumpkin seeds aside, blitz the rest in a blender or food processor to smaller chunks.
• When the yeast mixture has turned foamy, pour it into the bowl with the dry ingredients. Also add the pumpkin seed chunks and stir to combine. It should become a fairly thick dough.
• Line the loaf tin with baking paper. Sprinkle half of the whole pumpkin seeds that you placed aside earlier onto the baking paper.
• Scoop and spread the dough into the loaf tin. Sprinkle with remaining pumpkin seeds and press those gently onto the dough.
• Cover with a clean, damp dish cloth and place in a warm spot for approx. 45 to 60 minutes. The dough should rise to almost twice its size.
• Preheat oven to 200°C (top-/bottom heat). Place loaf tin in oven and bake covered for approx. 40 minutes, then another 5-10 minutes uncovered or until the pumpkin seeds on top are slightly roasted.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.