Step 1

Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

Step 2

Prepare loaf pan by lightly greasing or lining with parchment paper.

Step 3

To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.

Step 4

Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.

Step 5

Add water and whisk again.

Step 6

Add oats, almond meal, and gluten-free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).

Step 7

Scoop into loaf pan and top with raw pepitas (and/or pecans).

Step 8

Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.

Step 10

Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly.

Step 11

Also, slice gently, as it’s rather tender.

Step 12

Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.