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  • 1 tbsp ground flax + 4 tbsp of water (mixed together to make flax egg)
  • 1 & 1/2 cups of oat flower (blend 2 cups of rolled oats in a blender)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 2 tbsp protein powder
  • 1 tbsp Karen Berrios Maca Powder
  • 1 cup canned pumpkin purée 
  • 1/2 cup pure maple syrup
  • 2 tsp vanilla extract 
  • 1/3 cup + 1 tbsp melted coconut oil
  • Vegan dark chocolate chips


  1. Preheat oven to 350 degrees F. Lightly grease a regular sized loaf pan.
  2. Combine the flax & water in a small bowl.
  3. In a large bowl, add the oat flower, salt, baking powder, baking soda, and pumpkin pie spice, protein powder, and Maca powder. Mix together to combine.
  4. To the bowl, add the pumpkin purée, maple syrup, vanilla extract, coconut oil, and flax mixture. Mix ingreifients together until evenly combined.
  5. Add desired amount of vegan dark chocolate chips.
  6. Pour batter into the loaf pan and smooth down across the edges.
  7. Top with more vegan dark chocolate chips if desired.
  8. Bake in oven for about 55 minutes, or until  firm, dark brown edges. 
  9. Set aside to cool for at least an hour before serving.
  10. Leftovers can be stored in an airtight container for up to 3 days (or longer if refrigerated).

Courtesy of Megan Jarzenbeck @baconnandmegs

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