Vegan Fall Harvest Breakfast Bread:

set oven to 350 and grease a loaf pan. make a flax egg by combining 1 tbsp ground flax and 2 tbsp water, mix, and let sit for 10 min. while that’s setting, add the following to a small bowl and mix to combine:

– 2 tbsp pumpkin
– 1/3 cup unsweetened applesauce
– 1/4 cup olive oil
– 1/2 cup maple syrup
– splash of vanilla extract

once well mixed, add the flax egg and whisk through. in a separate bowl mix the dry ingredients:

– 1.5 cups almond flour
– 2/3 cup rolled oats
– sprinkle of sea salt, cinnamon, pumpkin pie spice (adjust to preference)

add dry to wet, mix thoroughly, then pour batter into loaf pan. bake for 40-45 minutes and let set completely before serving. i sliced mine and topped it with a quick cream cheese spread (vegan cream cheese mixed with maple syrup and pumpkin pie spice)!