Ingredients
• 1 cup pumpkin puree (unsweetened)
• 1/3 cup maple syrup or honey
• 1/4 cup almond milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup almond flour
• 1/2 cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup chocolate chips or chunks (semi-sweet or sugar-free)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line with parchment paper.
- In a large bowl, mix pumpkin, maple syrup, almond milk, egg, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
- Fold in most of the chocolate chips, reserving a few for the top.
- Pour half the batter into the loaf pan.
- Sprinkle a generous line of chocolate chips down the center lengthwise—this is your “earthquake”!
- Top with remaining batter, carefully covering the chocolate.
- Add a few extra chocolate chips on top for a molten look.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Let cool 10 minutes before slicing. Serve warm or at room temperature.
💡 The chocolate “crack” oozes slightly when warm—like a delicious seismic event!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 40 mins , Total Time : 50 mins , Servings : 8 , Calories : 160 , Net Carbs: 14g , Fats: 9g , Protein: 5g