270 g 100% pumpkin purée
60 ml oat drink
60 ml mild olive, sunflower or coconut oil
10 tablespoons agave syrup
2 tablespoons poppy seeds
1 tbsp. with a mixture of spices to taste (clove, ginger, nutmeg, etc.)
150 g spelt flour
100 g buckwheat flour
1 sachet of baking powder
35 g chopped chocolate
70 g chopped walnuts
PREPARATION (STEP BY STEP)
1.Preheat the oven to 180º
2.Mix the purée with the oil, plant-based drink and syrup in a bowl.
3.Sift the flour with the baking powder and salt in another bowl and add the spices.
4.Gradually add the dry mixture to the liquid one until there are no lumps left.
5.Add the poppy seeds, the chopped chocolate and 40 g of nuts and mix gently.
6.Line or flour a cake mould and fill it with the mixture.
7.Sprinkle the remaining chopped nuts and a dash of syrup over the top to decorate.
8.Bake at 180º for about 40 minutes or until you can insert a toothpick and it comes out dry.