Roast pumpkin chunks for 40 minutes at 180 °C (355 °F).
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Don't miss our healthy recipe videos!
Meanwhile, mix the yeast with 15 g (1/2 oz) of plain flour and 30 mL (1 fl oz) of lukewarm milk and leave it to bubble for 5 minutes.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Then, add all the remaining dough ingredients to a bowl, followed by the yeast mixture.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Work the ingredients into a pliable dough, kneading it for 10 minutes.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Let the dough prove covered for 50 minutes in a lightly greased bowl.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Meanwhile, mash the pumpkin into a puree and mix it with maple syrup, ground cinnamon, and starch.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Roll out the dough into a rectangle over a sheet of baking paper. Then, spread the pumpkin filling over it.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Starting at the long edge, roll up the dough into a tight log.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
With seam side down, slice the roll in half lengthwise and turn the two halves to expose the filing. Then, overlap one length over the other into an X.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Weave the two lengths into a braid.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Finish off the braid by tucking the ends under.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Ease the babka into a loaf tin, let it prove covered for 30 minutes, and brush it with the vegan egg-wash before baking.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Bake the babka for 50 minutes at 180°C (355°F), brush it with maple syrup, and let it cool down completely.
Pumpkin (peeled and deseeded) | 380g |
---|---|
Maple Syrup | 40mL |
Ground Cinnamon | 0.5tsp |
Starch (Corn, Potato, or Arrowroot) | 20g |
All-Purpose Flour | 220g |
---|---|
Instant Dry Yeast | 7g |
Almond Milk | 165mL |
Wholemeal Flour | 100g |
Canola Oil | 70mL |
Well Done!
Did you like this?
Share it with friends!
We have built a free-to-use Recipe Search Engine. The goal? Help you find food that fits your needs quickly.