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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth - Vegan, Gluten Free Pumpkin Loaf

Vegan, Gluten-Free Pumkin Loaf

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth




20 min

60 min

6 - 8

Wet Ingredients

2 cup 100 % pure pumpkin puree

¼ cup melted coconut oil

½ cup coconut sugar

1 flax egg (1 tbsp flax seed meal and 3 tbsp Lukewarm water)

1 tsp vanilla extract

Dry Ingredients

1 ½ cups gluten free oat flour

1 cup almond flour

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

¼ tsp salt


  1. Set oven temperature at 180° C and line a 23 x 15 cm loaf pan with parchment paper and set aside. 

  2. Whisk together wet together until well combined.

  3. Mix dry ingredients separately until well combined and add half of the dry ingredients to wet ingredients, using a large spoon fold into the wet batter.

  4. Repeat this step to incorporate the rest of the dry ingredients.

  5. Pour mixture into the batter making sure that you shape the mixture to resemble a loaf as it will not rise as much.

  6. Bake for 55-65 minutes or until a toothpick comes out clean.

  7. Resist to slice it and let it cool down for 2-3 hours.


Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature