Chai Spiced Pumpkin Crumble Loaf
Jemma is all about health, family and travel. She is a mumma to Max & Lily and she develops healthy recipes and shares on her blog and on her social media. She shares this divine recipe perfect for autumn - Chai Spiced Pumpkin Crumble Loaf!
"There is something so comforting about the smell and taste of Chai. I love nothing more than spending my weekends roaming the South Melbourne Markets and stopping for an almond milk chai latte, or two…
I bought myself a packet of Prana Chai which is a fresh chai that is full of beautiful flavours and have been recently making my own chai lattes at home.
Seeing the packet of chai in my fridge, I thought I would try use it in a few recipes other than just making chai lattes with it. I recently made a chai smoothie which was delicious and has been on high rotation ever since. You can find the recipe here
I have combined my love of pumpkin and chai in this beautiful Spiced Chai Pumpkin Crumble Loaf. The crumble is made with a mixture of Loving Earth Buckinis and crushed walnuts which give the loaf the perfect contrasting of textures with the moist cake and crunchy crumble. It is just perfect, not to mention the smell of it cooking which filled my house and my mouth water…
This loaf is gluten-free, refined sugar-free and dairy-free."
- 1 ⅓ raw almonds
- 1 heaped tbsp Prana Chai
- 1.5 tsp baking powder
- 1 ⅖ cup pumpkin, peeled and diced
- ¼ cup coconut oil
- ⅓ cup maple syrup
- ½ cup walnuts
- ½ cup Buckinis*
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- Preheat oven to 180°C (356°F) and line a loaf tine with baking paper
- Steam pumpkin on the stove or in the microwave until soft and mashable
- Place into a blender and puree or alternatively just use a fork or potato masher. Set aside to cool
- In a food processor blitz, the almonds and chai until the mixture becomes a coarse flour consistency
- Add the rest of the ingredients including the pumpkin puree and mix until combined
- Pour into the lined loaf tin
- Chopped the walnuts for the crumble finely and mix with the rest of the crumble ingredients
- 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
- Place into the oven and cook for 45 mins or until a skewer inserted into the middle of the loaf comes out clean
- Allow to completely cool in the pan before removing
*The name buckinis is given to activated buckwheat. So what is buckwheat? Buckwheat is a fruit seed, not a wheat, as the name suggests. It is related to rhubarb and because it is a seed it is naturally gluten-free. The small seeds are often called groats. They are a triangular shape and are high in protein, containing all of the essential amino acids. They are a rich source of minerals like zinc, iron, copper, manganese, magnesium and B vitamins. However, seeds and nuts contain phytic acid which inhibits their vitamins and minerals from being readily available. The way to make their goodness available is to activate them. Activating gives the seeds that little nudge they need to release all of their goodness. Activating requires the seeds to be soaked, drained and then dehydrated.