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dairy free vegan low calorie low fat low carbs low sugars

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Name: Vegan Pumpkin Babka
Total time: 130 min
Yield: 1
Cuisine: Jewish
Ingredients: 380 g of Pumpkin (peeled and deseeded); 220 g of All-Purpose Flour; 7 g of Instant Dry Yeast; 165 mL of Almond Milk; 100 g of Wholemeal Flour; 70 mL of Canola Oil; 40 mL of Maple Syrup; 0.5 tsp of Ground Cinnamon; 20 g of Starch (Corn, Potato, or Arrowroot)

Step 1 Roast pumpkin chunks for 40 minutes at 180 °C (355 °F). Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 1 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) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 2 Part 2 Then, add all the remaining dough ingredients to a bowl, followed by the yeast mixture. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 3 Work the ingredients into a pliable dough, kneading it for 10 minutes. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 4 Let the dough prove covered for 50 minutes in a lightly greased bowl. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 5 Meanwhile, mash the pumpkin into a puree and mix it with maple syrup, ground cinnamon, and starch. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 6 Part 1 Roll out the dough into a rectangle over a sheet of baking paper. Then, spread the pumpkin filling over it. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 6 Part 2 Starting at the long edge, roll up the dough into a tight log. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 7 Part 1 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) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 7 Part 2 Weave the two lengths into a braid. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 7 Part 3 Finish off the braid by tucking the ends under. Pumpkin (peeled and deseeded) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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Step 8 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) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 9 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) 380 g Maple Syrup 40 mL Ground Cinnamon 0.5 tsp Starch (Corn, Potato, or Arrowroot) 20 g All-Purpose Flour 220 g Instant Dry Yeast 7 g Almond Milk 165 mL Wholemeal Flour 100 g Canola Oil 70 mL Adjust servings and measurement unit in the full recipe page .

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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

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Vegan Pumpkin Babka

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