Spin the wheel

Gluten free pumpkin and flax seed bread

  • 225g ground flax seed
  • 1 tablespoon baking powder
  • 5 eggs, beaten
  • 125g tinned pumpkin puree
  • 80ml water
  • 60g honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Preheat oven to 180 C / Gas 4. Grease a 22x33cm (9x13 in) cake tin.
  • Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until mixture is smooth. Pour mixture into prepared cake tin.
  • Bake in the preheated oven until a skewer inserted into the centre of the bread comes out clean, about 20 minutes.