@jessicas.recipes: 🎃🍅 Two loaves. No wheat flour. Same method. PUMPKIN LOAF Blend 350 g ripe pumpkin until creamy. Add 3 eggs, 150 g yogurt, 120 g oat flour, 1 tsp baking powder and a pinch of salt. Mix until smooth. Pour into a loaf tin, scatter pumpkin seeds on top. Bake at 180°C for 40–45 minutes. Golden outside, soft and moist in the middle. Naturally sweet. Perfect for breakfast. TOMATO LOAF Blend 350 g ripe tomatoes until creamy. Add 3 eggs, 150 g yogurt, 120 g oat flour, 1 tsp baking powder and a pinch of salt. Mix until smooth. Pour into a loaf tin. Bake at 180°C for 40–45 minutes. Golden outside, soft and moist in the middle. Savoury. Perfect for breakfast. Save both & bake them 📌 #NoWheatFlour #HealthyBaking #EasyBaking #BreakfastLoaf #SavouryLoaf

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Thursday 01 October 2026 08:27:55 GMT