Spiced Chai Pumpkin Crumble Loaf

Spiced Chai Pumpkin Crumble Loaf

There is something so comforting about the smell and taste of Chai. I love nothing more than spending my weekends roaming the South Melbourne Markets and stopping for an almond milk chai latte, or two…

I bought myself a packet of Prana Chai which is a fresh chai that is full of beautiful flavours and have been recently making my own chai lattes at home.

Seeing the packet of chai in my fridge, I thought I would try use it in a few recipes other than just making chai lattes with it. I recently made a chai smoothie which was delicious and has been on high rotation ever since. You can find the recipe here

I have combined my love of pumpkin and chai in this beautiful Spiced Chai Pumpkin Crumble Loaf. The crumble is made with a mixture of Loving Earth Buckinis and crushed walnuts which give the loaf the perfect contrasting of textures with the moist cake and crunchy crumble. It is just perfect, not to mention the smell of it cooking which filled my house and my mouth water…

 

This loaf is gluten free, refined sugar free and dairy free.

 Ingredients

  • 200g raw almonds
  • 1 heaped tablespoon Prana Chai
  • 1.5 tsp baking powder
  • 200g pumpkin, peeled and diced
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup

 

Crumble

  • 1/2 cup walnuts
  • 1/2 cup Buckinis
  • 2 tablespoons coconut oil
  • 1 tablespoon maple syrup

Thermomix Directions

  1. Preheat oven to 180 degrees and line a loaf tin with baking paper
  2. Fill bowl with 1 litre of water, place pumpkin in the simmering basket and cook for 20 mins, 110 degrees, speed 3.5
  3. Remove the simmering basket containing the pumpkin, drain water from the bowl and place the pumpkin in it, puree for 5 seconds on speed 4
  4. Set aside to cool
  5. Wash and dry bowl
  6. Add the walnuts and buckinis for the crumble and blitz on speed 4, 10 seconds
  7. Add the coconut oil and maple syrup and mix on reverse speed 3, 5 seconds
  8. Set aside
  9. Wash and dry bowl
  10. Add the almonds and chai and blitz on speed 7 for 30 seconds to create a course flour consistency
  11. Add the rest of the ingredients including the pumpkin and mix on speed 5, 10 seconds
  12. Pour into the lined loaf tin
  13. Top with the crumble- it will be quite wet so use your hands if need be to drop blobs of it onto the loaf
  14. Place into the oven and cook for 45 mins or until a skewer inserted into the middle of the loaf comes of clean
  15. Allow to completely cool in the pan before removing

Non Thermomix Directions

  1. Preheat oven to 180 degrees and line a loaf tine with baking paper
  2. Steam pumpkin on the stove or in the microwave until soft and mashable
  3. Place into a blender and puree or alternativly just use a fork or potato masher. Set aside to cool
  4. In a food processor blitz the almonds and chai until the mixture becomes a course flour consistency
  5. Add the rest of the ingredients including the pumpkin puree and mix until combined
  6. Pour into the lined loaf tin
  7. Chopped the walnuts for the crumble finely and mix with the rest of the crumble ingredients
  8. Top the loaf with the crumble- it will be quite wet so use your hands if need be to drop blobs of it onto the loaf
  9. Place into the oven and cook for 45 mins or until a skewer inserted into the middle of the loaf comes out clean
  10. Allow to completely cool in the pan before removing