𝑩𝒐𝒍𝒐 𝒅𝒆 𝒂𝒃ó𝒃𝒐𝒓𝒂 𝒆 𝒂𝒎ê𝒏𝒅𝒐𝒂

𝑩𝒐𝒍𝒐 𝒅𝒆 𝒂𝒃ó𝒃𝒐𝒓𝒂 𝒆

📝INGREDIENTS:

• 1 cup. pumpkin puree
• 2 eggs size. M;
• 1/3 cup. of agave syrup (or honey);
• 2 teaspoons of vanilla extract;
• ½ cup. whole wheat flour;
• 1 cup. of Salutem almond flour;
• 2 teaspoons of cinnamon;
• ½ teaspoon ground nutmeg;
• 1 teaspoon of sodium bicarbonate;
• ½ teaspoon of salt;
• 2 tablespoons of chocolate chips to sprinkle on top (optional).

🥣 PREPARATION:

1. Preheat the oven to 180ºC.
2. Start by adding all the dry ingredients (almond flour, wheat flour
wholemeal, cinnamon, nutmeg, baking soda and salt) in a bowl.
3. In a larger bowl, beat the pumpkin puree with the eggs well until you get a smooth consistency.
creamy. Add the agave syrup and vanilla extract and beat again.
4. Add the flour mixture little by little and mix everything well.
5. Line a loaf pan (the rectangular ones) with parchment paper and pour the dough.
Place the chocolate chips on top.
6. Bake for 45-50 minutes (depending on the type of oven) or
Insert a toothpick into the bread until it comes out clean.
7. When ready, remove from the oven and let cool before serving.

Enjoy!

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