Ingredients:
4 - 5 Medjool dates
1 3/4 cups + 2 T hot water, divided
2 T flaxseed meal
1/3 cup coconut oil, melted
1 cup pumpkin puree
1 t pure vanilla extract
1/2 cup sorghum flour
1/2 cup brown rice flour or sorghum flour (if you can't have rice)
1/2 cup teff flour
1/2 cup raw buckwheat flour (buckwheat groats, ground in a blender/coffee grinder to form a flour)
1/4 cup quinoa flakes
1 teaspoon powdered stevia or Truvia
1/2 t fine sea salt
1 t cinnamon
1/2 t nutmeg
1/4 t ground ginger
1/4 t ground cloves
1 t baking soda
Pumpkin seeds for sprinkling on top
Directions:
Preheat the oven to 350 degrees F and line a 9" loaf pan with parchment paper or spray with coconut oil spray.
Place the dates and 1 cup of hot water into a bowl. Let stand for 20 minutes. Remove the pits from the dates and place dates, along with the water in a blender. Blend until smooth & creamy. You only need 1/2 cup of date paste. Save any leftovers and refrigerate for another time.
Combine the flaxseed with 6 tablespoon of hot water in a small bowl and stir until combined. Let sit at least 10 minutes.
Meanwhile, whisk together the dry ingredients, except for the baking soda, in a large mixing bowl.
Mix together the baking soda and remaining 1/2 cup of hot water and add to the dry ingredients. Then add 1/2 c date paste, pumpkin, coconut oil, and vanilla. Mix to combine.
Transfer the batter into the prepared loaf pan and sprinkle with pumpkin seeds.
Bake in the center of the oven for 55 - 65 minutes, until a cake tester inserted into the center of the loaf comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack and cool for another 30 minutes. Slice and serve.
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