1 cup pumpkin, steamed, cooled & mashed ¼ cup of coconut oil 1/3 cup rice malt syrup ¼ cup coconut sugar 3 tbsp almond milk 1 cup GF self-raising flour 1 cup almond meal 1tsp baking powder 1 tsp baking soda 2 tsp cinnamon 1 tsp ground ginger ½ tsp nutmeg ½ tsp ground cloves ½ cup walnuts, roughly chopped ¼ cup cranberries 50g dark chocolate, roughly chopped
Preheat oven to 175 degrees and line a loaf tin with baking paper.
In a large mixing bowl, whisk together the pumpkin puree, coconut oil, rice malt syrup, coconut sugar and almond milk until thoroughly combined.
Sift in the self-raising flour, almond meal, baking powder and soda, along with the spices over the wet ingredients. Next, add the walnuts, cranberries and chocolate and combine. Pour the batter into the prepared loaf tin.
Bake for 50-60minutes or until a skewer comes out clean when inserted into the cake.
Let the cake cool before removing from the tin. Top with some extra walnuts, cranberries and chopped dark chocolate.