1 cup chopped pumpkin
¼ cup cricket flour
½ cup banana flour
½ cup cassava flour
1 cup buckwheat flour (or banana if not using buckwheat)
2 tsp. cinnamon
1 tsp. ground ginger
½ tsp. nutmeg
Pinch of salt
2 tsps GF baking powder
2 tbsp. ground flaxseed (mix with 5 tbsp. water)
1 tbs oil (macadamia or coconut)
½ cup water
4 tbsp. cacao nibs
Add flaxseed to water and leave to sit for 15 minutes.
Preheat oven to 180 degrees
Line a small loaf tin with baking paper
Cook pumpkin as desired. I roasted for 45 minutes until soft.
Add pumpkin to Thermomix bowl with flaxseed/water mix and puree 30 seconds speed 8.
Add remaining ingredients except nibs and mix 45 seconds, speed 6.
Add nibs and mix on REV, 30 seconds, speed 3.
Add to loaf tin and bake in oven 45 minutes, 180 degrees,
Check to see if cooked, may need further 5-10 minutes.
Allow to cool before slicing, freezes well.