Grilled Pumpkin Bread with Honeycomb

mynewroots.org

Kat

¼ cup milk of your choice (nut, seed, goat, rice…)

6 Tbsp. coconut oil, melted

6 Tbsp. pure maple syrup

1 tsp. pure vanilla extract

2 cups pumpkin puree (I used 1 small Hokkaido pumpkin of 2 lbs / 1kg)

2 cups / 350g wholegrain spelt flour

1 tsp. baking soda

1 tsp. baking powder

½ tsp. fine grain sea salt

2 tsp. ground cinnamon

1 tsp. ground cardamom

½ tsp. freshly grated nutmeg

⅛ tsp. ground clove

1 cup / 100g walnuts, roughly chopped (substitute with any other nut or seed, if desired)

½ cup / 50g chopped dark chocolate (optional, but delicious)

Fresh honeycomb (from an organic source, if possible)

Flaky sea salt to garnish

Directions at mynewroots.org

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